Black Bean Corn Salsa

[Tiffany]

This recipe has been a family favorite for decades; my dad actually won his office's Cinco De Mayo salsa competition recently with this recipe!

Black Bean Corn Salsa

1 can black beans, drained & rinsed
1 can white corn, drained
1 pkg. tomato-basil feta cheese, crumbled
1 bunch green onion, chopped
1/3 cup olive oil
1/3 cup apple cider vinegar
1/3 cup sugar
salt, pepper, garlic powder to taste

Mix olive oil, vinegar and sugar in small bowl.  In separate, larger bowl mix beans, corn, feta cheese and green onions.  Add dressing and stir to coat.  Add salt, pepper and garlic powder to taste ( I usually skip the salt 'cause the feta is salty enough for me; I usually add 1/4 teaspoon pepper and 1 teaspoon garlic powder 'cause I love garlic).  Chill 24 hours before serving.  Keeps 1 week.
*Note:  my dad added 2 chopped plum tomatoes and 1 Tablespoon fresh cilantro leaves when he made this for his office, but adding the tomatoes and cilantro means it'll only keep a few days.