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Salsa

Black Bean & Corn Salsa

2-15 oz. cans black beans, rinsed and drained 
1 cup frozen yellow corn kernels, defrosted and drained 
1 cup frozen white shoe peg corn kernels, defrosted and drained 
1/2 cup fresh cilantro, chopped 
3 jalapeño, 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 tesp chili powder
1 tbs ground cumin
3 tbs lime juice
  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. Let come to room temperature before serving with baked tortilla or pita chips.

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