Corn Salsa Name: Michelle Sanchez Base: Camp Pendleton Recipe: Ingredients Salsa: 2 cans of corn, drained. 1 can of black beans, drained. 4 Roma tomatoes, diced. 1 onion, diced. 2 jalapenos (optional), minced. 1 bunch Cilantro, chopped finely. 2 peppers (any colors), diced. Dressing: 1 cup vinegar 1 cup sugar Directions: Mix vinegar and sugar in a small bowl; set aside. Prepare vegetables according to preparations as noted next to each ingredient. Put in bowl together. Pour sugar/vinegar mixture over vegetables. Mix. Enjoy. Refrigerate.