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  • About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
  • 2 ears of corn, shucked, or 1 can of organic corn, drained
  • 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
  • 2 bunches green onions, chopped
  • 2 limes, juiced
  • Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunchs worth.
  • White wine vinegar, to taste
  • Jalapeo (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
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