Super Chunky Salsa Salad

Super Chunky Salsa Salad
Salsa that eats like a salad!  Hearty, satisfying and delicious. Ready to be scooped up with corn chips as a snack or appetizer also doubles as a side dish. Serve it with grilled chicken or fish, tacos, a bowl of rice and beans, a steak, a breakfast burrito or any meal really.  I also love to add freshly diced avocado right into the salsa or on top for that wonderful avocado creaminess. 
So, whether you are watching a game or hosting an event - any time of year - serve this up and watch how everyone digs in.  Use the leftovers as a side.  Enjoy!

Main Ingredients:
1 medium vidalia onion finely diced (sweet onion)
*4 medium tomatoes finely chopped
Juice of 1 lime
4 cloves of garlic finely minced
1 can corn drained and rinsed
1 can black beans drained and rinsed
1 serrano pepper finely chopped (remove seeds and membrane)
1 jalapeno pepper finely chopped (remove seeds and membrane)
1 tablespoon extra virgin olive oil

Spices:
1 teaspoon fine sea salt
Freshly ground black pepper to taste
2 teaspoons of dried cilantro or 1 tablespoon freshly chopped cilantro

Get chopping - here are the steps:
1. Mix all of the above together in a very big bowl.
2. Serve with corn chips - my favorite are organic stone ground yellow or blue corn chips.  Sometimes I just dig in with a spoon it is salsa salad after all. 

*Shortcut: You can use 3 cans of petite diced tomatoes, drained.  Especially when tomatoes are not in season or when you don't feel like chopping as much.