Sep 17, 2008

Corn & Black Bean Salsa

This is super yummy! I could eat this all day for every meal. Give it a try with your next Mexican dish!

2 cans whole kernel corn, drained

2 cans (15 oz.) black beans, rinsed, drained

8 plum tomatoes, seeded, chopped

1 medium red onion, chopped

3/4 c. minced fresh cilantro

4 jalapeno peppers, seeded and chopped

1/4 c. lime juice

1/2 tsp. salt

Tortilla chips

In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips

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