My aunt would bring this Black Bean and Corn Salsa to every family get together and it was always the first dip to be gone. It’s so simple to make and it’s exploding with flavor. Not only is this salsa great for dipping, it’s also delicious on top of chicken or even a burger.
Combine the cider vinegar, water, vegetable oil, sugar, salt and pepper in a saucepan and bring to boil, stirring occasionally. Cool to room temperature.
Drain the garbanzo beans, black beans, corn, chiles and pimento and place in large mixing bowl. Add green pepper, celery, onion and cooled marinade and mix thoroughly. Refrigerate for 24 hours to allow flavors to meld. Serve with tortilla chips.
Notes
Allowing it to marinate for 24 hours or overnight, really does make a difference.