Sweet Corn Salsa / Sweet Salsa
1 can sweet shoepeg corn - or 2 ears fresh, blanched sweet corn
2 cans black beans
1/2 c celery, chopped
1/2 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 c red wine vinegar
1/2 c sugar
1 c olive oil (can reduce to 1/2 c)
Boil sugar, vinegar and oil til sugar dissolves. Cool, then pour over veggies. Marinate -- best if overnight. Drain before serving.
Photo source, allrecipes.com
