Corn Salsa

1 (15oz) can 50% less sodium black beans, rinsed and drained
1 (15oz) can 50% less sodium whole kernel corn, rinsed and drained
3/4 cup salsa or pico de gallo
2T chopped fresh cilantro (also good with cilantro in tube)
1 1/2t red wine vinegar
1t cumin
salt to taste
pepper to taste
hot sauce to taste

In large bowl combine beans, corn, salsa, cilantro, vinegar, and cumin. Season with salt, pepper and hot sauce. Cover and refrigerate at least 2 hours or over night before serving. The longer it sits the better it tastes. This is great with mexican dishes. I like taking Kelloggs sea salt cracker chips and dipping them in it.
About 100 calories for 1/2 cup.