Black Bean and Corn Salsa

2 cups cooked black beans (1 can)
2 large ears roasted corn on the cob
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
2 jalapeño peppers, seeded and diced
1/2 cup diced Green onion tops and bottom
1 tbspn. Chopped cilantro
1 cup vinaigrette (below)


1 pkg. dry Good Season Zesty Italian dressing mix
1/4 cup water
1/2 cup olive oil
1 cup balsamic vinegar

Combine the vinaigrette ingredients in a jar with a tight fitting lid and shake well. Rinse and drain the black beans. Cut the corn from the cob. Mix together in a large salad bowl, and add the rest of the vegetables; mixing well. Drizzle the dressing over this and toss lightly.

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