1 can corn kernels
1 can navy or black beans
1 pint grape tomatoes
1 yellow or orange pepper
1 green pepper
4 scallions
1/4 rice vinegar
2-3 tablespoons
Penzey's Salsa Salad blend
Drain and rinse corn and beans.
Chop tomatoes, peppers, and scallions.
Mix all ingredients together in bowl.
Allow flavors to blend for at least an hour before serving with
tortilla chips.