Black Bean and Bell Pepper Salsa

Black Bean and Bell Pepper Salsa
Serve with baked tortilla chips.

Serves 16

• 4 - 15 ounce cans black beans, rinsed and drained
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• 1/4 sweet red onion, finely chopped
• 1 - 16 ounce package frozen corn, thawed
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced garlic
• 1/4 teaspoon hot sauce, or to taste
• Lime juice to taste

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Per Serving: 139 Calories; 3g Fat (17.9% calories from fat); trace Saturated Fat; 7g Protein; 22g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 448mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.