There is a strange phenomenon going on in the foreign food aisle of the grocery store and I think we should all take advantage of it: 
The cheaper you buy your salsa, the more likely that will contain nothing but whole foods, all ground up and mixed together.  Expensive, more fabulously flavored salsas not only contain sugar, which seems kind of unnecessary, but they also cost more, which is not so great either. 

The drawback is that cheap salsa will occasionally taste like green peppers in watered-down ketchup.  So, for your consideration, I present a way to take advantage of the benefits of cheap salsa, make a condiment so nutritious you could conceivably eat it as a meal, and impress your friends at parties.  On that third point, I’m not exaggerating.  This mixture brings on the compliments.

As for the benefits...
Lest we forget, cilantro is a leafy green and therefore has all of the goodness of the genre:  fiber, phytonutrients, and -- as an added bonus of this particular herb -- a reported ability to assist in removing toxic metals from our delicate systems.  Like mercury from your fillings. 

Serve it with chips, next to any taco or burrito, over a salad, or – as I did tonight – with simple cheese and caramelized (ok, burnt) leek quesadillas.   

Prep Time:  5 Minutes
Cooking Time:  None
Yield: A Few Cups
1 Jar of Plain, Inexpensive Salsa
1 Cup of Corn Kernels (or one of those little cans, drained and rinsed)
1 ½ Cups of Cooked Black Beans (or one can, drained and rinsed)
1 Bunch of Cilantro, rinsed and chopped
Juice of 2 Limes

Directions:
Dump the salsa into a large bowl and add the remaining ingredients.  Mix well.  Serve immediately or, for better results, let it sit for a few hours in the fridge to let the flavors combine.