Black Bean and Corn Salsa

This healthy salsa recipe makes a great afternoon snack with baked tortilla chips or a filling for whole-wheat tortillas. Serve Black Bean and Corn Salsa over grilled vegetables for a healthy meal.
Ingredients

* 30 ounces black beans, rinsed and drained
* 1 cup frozen yellow corn kernals, defrosted and drained
* 1 cup frozen white shoepeg corn kernals, defrosted and drained
* 1/2 cup fresh cilantro, chopped
* 1 jalepeno, minced
* 1 large tomato, peeled and chopped
* 2 cloves garlic, minced
* 1 large sweet onion (Bermuda, Florida, Maui, Vidalia), chopped
* 3 green onions, thinly sliced
* 1 teaspoon chili powder
* 1 tablespoon ground cumin
* 3 tablespoons lime juice
* 1/4 teaspoon ground black pepper
* 1 pinch cayenne pepper
* salt to taste

Instructions

1. Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes.

2. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips.