Black Bean Corn Salsa Recipe

1 can black beans - drained and washed
1 can corn - drained
1/2 cup diced red onion
1/4 cup diced jalapenos
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 large tomatoes - diced
2 cloves garlic - chopped
salt and pepper to taste

Directions:

Wash all your veggies, drain all your canned goods, and cut as
described. Combine all into a plastic or glass container.

Chill in the refrigerator at least 8 hours, or overnight, before serving.

Tip From Chef Bek:

Do not use a metal container to store the salsa. The acids in the lime
juice and tomatoes will have a reaction with the metal.

Serving Suggestions:
Serve with warm tortilla chips.
Serve as a sauce for fresh fish.
Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
Place inside a breakfast omelet.
Add to a bed of mixed greens with some crushed tortilla chips.

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