Black Bean and Corn Salsa

Salsa:
Boil canned beans in the chicken broth for 1 hour, let cool. For dry beans, boil for 2 hours, let sit an hour then simmer 1.5 hours until tender. Let cool.

While beans are cooking, start chopping veggies. Chop bell peppers, tomatoes, onions and celery. Put in a bowl with the cooked corn (you can use canned corn).

Dressing:
In a food processor (mini one if you have it), put in the seeded jalapenos (fresh is best), parsley, cilantro, cumin, lime juice, oil, and vinegar and liquify it. Add salt and pepper to taste.

Combine everything. The longer it sits, the better the flavors meld. It’s a cross between a salad and a salsa.

Note: You can add more vinegar and less oil.