Charlene's Spicy Black Bean and Corn Salsa

Great on a baked potato with sour cream

 

2 16oz. Black Beans, drained

1 16oz. Whole Kernel Corn, drained

Cup Cilantro, chopped

6 Tbs. Lime Juice, fresh (approximately 2 limes)

4 Tbs. Olive Oil

Cup Green Onion, minced (or 50/50 green and red onion)

Cup Green Pepper

1 tsp. Cumin, ground

Cup Tomatoes, chopped

 

Mix first eight ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold. Mix tomatoes into salsa and serve. Can be prepared one day ahead.