Chipotle Black Bean Salsa
1 can (14 1/2 ounces) diced tomatoes, well drained
1 can (8 3/4 ounces) whole kernel corn, well drained
1 cup canned black beans, drained and rinsed
2 tablespoons chopped red onion
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/4 teaspoon salt
1. Mix all ingredients in medium bowl. Cover.
2. Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla chips.