3/4 cupyellow corn (you can use frozen—just defrost it a bit first)
1/2red bell pepper, chopped
2 to 3 stalksgreen onion, chopped
2+ Tbsp.balsamic vinegar
somecumin, to taste
somesalt, to taste
someblack pepper, to taste
Combine the beans, corn, bell pepper, and onion in a bowl.
Toss in the vinegar, cumin, salt, and pepper, and mix well.
The flavors taste even better if it sits for a bit, so I like to stick it in the fridge for an hour or so, then serve with tortilla chips.
This is also tasty mixed up with some rice, served on top of a bed of lettuce, or eaten straight up! Whatever floats your boat. Remember, dips are one of the easiest things to make vegan, so go get creative (and send us extras, please).