Fresh Black Bean Salsa

So, this is one of those crowd-pleaser foods I make when I want people to think I'm a good cook or something...little do they know how simple it is :) This is seriously HEAVENLY for anyone who loves salsa--especially the FRESH kind...not the cooked--cooked isn't quite as good as fresh salsa, I think!

It's always best to make this the day before--it tastes better as it all marinates in the dressing! And seriously, when I haven't had green onion, I've done regular onions, and that's good too, or red onion... this recipe is REALLY FORGIVING if you don't have everything :) (If you don't like cilantro, you could use parsley instead)

Dice:

4-5 large tomatoes

1 small bunch green onion

1 small bunch cilantro (they come in huge bunches, so I usually just do half, but it's perfect if you're doubling the recipe!)

Rinse and drain:

1 can shoepeg corn...this is hard to find, I hear Albertson's has it though (it's white corn)

1 can yellow corn
1 can black beans
1 can chickpeas (garbanzo beans)

Add:

1 packet dry italian dressing

6 oz. rice vinegar

1/4 c. olive oil

salt & pepper to taste

Also, very important--BEST if eaten with the Tostitos "hint of lime" chips...yummm!!! You also may have to double this, since it goes fast!