Black Bean and Corn Salsa



1 can (15 ounce size) black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
8 small green onions, chopped (use some of the stem also)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
***Optional***
1 small green chili chopped or use crushed red pepper (go lightly)

1. Mix all the above well. Refrigerate over night to let flavors blend. Serve with corn chips.

Yield: 5 cups.