Corn and Bean Salsa

2-15 oz. cans of black beans, rinsed and drained
2-11 oz. cans of white shoe peg corn, drained (I cut the kernels off of
5 ears of fresh, uncooked corn instead )
6 Tbsp. fresh lime juice
6 Tbsp. extra virgin olive oil
1 and 1/2 to 2 tsp. powdered cumin
1/2 c. chopped red onion (I used a Vidalia onion)
1/4 c. chopped cilantro (fresh-the more the better, I found)
1/2 tsp. salt
3 or more finely chopped Jalapeño peppers (fresh-OR you can use Mrs. Renfros Jalapeño peppers from a jar ... chop them finely;

I used a full red bell pepper in place of the Jalepeno peppers and it was still delicious)
1 to 2 c. chopped fresh tomatoes

Combine all, let sit overnight in the refrigerator. Makes 10 cups. (For Weight Watchers people, 1 cup=3 points) I serve the salsa with organic blue corn chips...it is very delicious, and I don't typically care for the taste of cumin in anything.
Diane in Grafton

http://www.nancyskitchen.com