This makes a large bowl of salsa, but most of it was eaten at the party and what was remaining, we had no problem finishing off the next day!
Grape, Corn, and Black Bean Salsa
slightly adapted from Noble Pig
-5 cups red seedless grapes, halved
-1 jalapeño, seeded and diced
-1/4 cup red onion, finely diced
-1 bunch cilantro, chopped
-1 (15 oz) can black beans, drained and rinsed
-1 1/2 cups frozen corn, thawed
-3 tbsp olive oil
-1 tsp kosher salt
-juice of 1 lime
1. Place grapes, jalapeño, red onion, black bean, and corn in a large bowl.
2. Stir in cilantro, olive oil, lime juice, and salt, mixing to combine. Cover and refrigerate until ready to serve. Serve with tortilla chips.
*Can be made up to 1 day ahead