Throw-down worth salsa

Since I started blogging, I've gotten a few emails about "the one thing I make the most."  Simple, salsa.

A few years ago, my mom passed down a recipe for salsa that was amazing--and since then, I've tweeked it to the point where I could eat it 24/7.  Literally.  I make this almost weekly--and it goes on just about anything.  It's easy, semi-home-made and I promise you, will get rave reviews at any pot-luck.

Shoepeg/Black Bean Salsa

Ingredients:

1 jar Pace Salsa (or any salsa you'd like, I prefer chunky, mild)
1 can shoepeg corn
1/2 can black beans, drained and rinsed
4 tbs extra virgin olive oil
2-3 cloves of garlic, minced
1/2 of a lemon, juiced
1/4 cup scallions, finely chopped.

Directions:

Mix all of the ingredients together.  You can serve immediatly, but if you let it sit overnight, it's even better.  Depending on the salsa you use, before you serve it, you might need to add a bit more olive oil. 

Enjoy!