Tomato, Black Bean and Corn Salsa


  • 16 ounce can black beans, drained
  • 16 ounce corn kernels, fresh or frozen
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red or yellow bell pepper, chopped
  • 1/4 cup green onion, chopped
  • 1/4 cup red onion, chopped
  • 1/3 cup fresh lime juice
  • 3 tablespoons vegetable oil
  • 1 tablespoon ground cumin
  • Salt and freshly ground black pepper
  • 2-3 Bushel Boy tomatoes, seeded and chopped


In large bowl, combine beans, corn, cilantro, green onions, red onions, peppers, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving, stir in tomatoes. Serve with blue and white tortilla chips. Makes 4-6 cups.