Tomato, Black Bean and Corn Salsa

Ingredients:

  • 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

Directions:

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.