Warmer weather will be here soon and here's a classic western dish that's like salsa without all the tomatoes. We love this stuff, especially in the summer when you want something cool instead of a hot cooked meal. It's great as a side by itself or on tortillas with seasoning chicken and a little hot sauce, stir-fried beef, or as a salsa with any kind of chips. You can substitute any kind of beans you have on hand. When we make it, we often use frozen corn to help it chill down, a can of Rotel for chili or one with green chilies, and the fresh chopped cilantro is what makes it so fresh and fragrant, but you could also use fresh parsley if you don't care for cilantro. For a little extra tang, sub the white wine vinegar for apple cider vinegar. This makes a huge batch for parties, but it's easy to divide it into halves or even quarters by dividing the ingredients. It keeps fresh for several days if there are leftovers, but we don't recommend freezing it. It gets too mushy.