Black Bean Salsa

1 can (15.5 oz) black beans (drained and rinsed) (low-sodium)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 onion (diced)
2 cans diced tomatoes
drained (low-sodium
14.5 ounces)
2 cloves garlic (diced)
2 teaspoons ground cumin
1 teaspoon dried cilantro
3 tablespoons rice vinegar (can use other vinegar such as red wine vinegar or apple cider vinegar)

Wash hands with soap and water.
Drain and rinse beans.
Put beans and tomatoes into large mixing bowl.
Dice peppers, onion, and garlic. Add to mixing bowl.
Mix cumin, cilantro, and vinegar. Pour on top of beans and vegetables.
Stir well.

Cornell University Cooperative Extension