Spicy Black Bean and Corn Salsa

Submitted by Sheila Brennan

Ingredients

16 oz. of cooked black beans (Goya are best)
16 oz. of frozen corn kernels
1 cup of chopped fresh cilantro
1/4 cup of chopped green onion
1/4 cup of red onion diced
1/2 cup of fresh lime juice
4 tbsp. of canola oil
1 1/2 tbsp. of ground cumin
Salt and freshly ground black pepper
1/2 cup of chopped ripe tomato

Directions

1. In a large bowl combine beans, corn, cilantro, green onions, red onions, lime juice, oil, and cumin

2. Season with salt and pepper to taste

3. Cover and chill at least 2 hours, or overnight

4. Just before serving, stir in tomatoes

5. Serve with blue and white corn chips

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