This recipe has a heavy "Des Moines church social" vibe to it, as the main ingredients are canned. Therefore, it's one that a dedicated foodie might not want to cop to. Nonetheless, it's pretty darn good stuff. It's vegan and gluten free, too! I've made it a couple of times and it's been a hit with everyone who's tried it:
1 can corn
1 can black beans (drained for sure, rinsed if you want)
3 stalks celery, chopped
4 scallions, chopped
1/4 cup (or so) cilantro, chopped (more if you like cilantro, less if you're Cynthia)
1/4 cup red wine vinegar
3 or 4 big spoonfuls of prepared salsa, spicy as you want, with more added to taste
salt and pepper
Throw it all in a bowl. Mix. Chill. Eat.
Of course, you can make it more foodie-worthy if you want, so when I made the last batch, I used corn from our farmers' market that I grilled in the husk and then sliced off the ears. I also added smoked sea salt. Was this better? Yep. Was it all that much better? Nope. This recipe takes advantage of the fact that canned corn really isn't that bad and canned black beans are quite good. You could alter it a number of ways to add a little complexity or interest, but I don't think this would make it significantly better.
Yummy!