Corn 'n' Black Bean Salsa Recipe

By Effimiya

Ingredients

• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 8 plum tomatoes, seeded and chopped
• 1 medium red onion, chopped
• 3/4 cup minced fresh cilantro
• 4 jalapeno peppers, seeded and chopped
• 1/4 cup lime juice
• 1/2 teaspoon salt
• Tortilla chips

Preparation

Step 1

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 11 cups.