BLACK BEAN-CORN SALSA
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2 15 oz. cans black beans, rinsed and drained
1 C frozen yellow corn kernels, defrosted and drained (or 1 can)
1 C frozen white corn kernels, defrosted and drained (or 1 can)
1/4 C fresh cilantro, chopped
1 jalepeno, minced (optional)
1 large tomato, peeled and chopped (or 1 lg can)
2 cloves garlic, minced
1 lg sweet or red onion, chopped
3 green onions, thinly sliced
1 tsp chili powder
1 T ground cumin
3 T lime juice
1/4 tsp ground black pepper
dash cayenne pepper
salt to taste
Thoroughly, but gently, mix everything together.
More or less of anything can be added to suit your own tastes.
Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend.
serve with baked tortilla or pita chips, burritos, or as a baked potato topping.
*This recipe yields 2 quarts salsa, and is Outstanding!
