Unlike its boring cousin Texas caviar, this black bean and corn salsa packs a punch of flavor and is loaded with textures and colorful ingredients that begs to be eaten. The cilantro vinaigrette brings it together and makes this dish something you won't want to live without.
Place the first eight ingredients in the blender--cilantro, lime juice, olive oil, cumin, salt, jalapeno, garlic and half a bunch of green onions.
Blend together until the consistency is reminiscent of a salad dressing.
Place the beans, corn, tomatoes and remaining half a bunch of green onions in a big bowl.
Pour half of the cilantro vinaigrette over the beans, corn, tomatoes and green onions and stir well to combine. Reserve the remaining vinaigrette in a jar in the fridge.
Place the dressed black bean and corn salsa in the fridge to chill thoroughly. The longer it melds, the better it gets. If you do make this dish in advance and it melds for a day or two, taste it as you may want to add more of the cilantro vinaigrette to keep it moist.
When ready, serve with assorted chips, atop salad greens or as a side dish.
Refrigerate any leftovers.