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Black Bean & Corn Salsa

Eileen Goltz | Pareve

You can increase the spiciness to suit your personal taste.

Ingredients

1 cup canned black beans, drained and rinsed

1 cup corn kernels, frozen, canned or fresh cooked

1/2 sweet red pepper, chopped

1/2 red onion, chopped

1/2 cup finely diced ripe tomato

1/4 cup chopped cilantro

4 green onions, chopped

2 fresh jalapeno peppers, seeded and minced

2 cloves garlic, minced

2 tablespoons lime juice

1 teaspoon salt



Instructions

In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary. Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving. Makes about 4 cups.

You can increase the spiciness to suit your personal taste.