Black Bean Salsa II

• 1 (16 ounce) can black beans
• 1 (12 ounce) can white shoepeg corn
• 14 cup cilantro
• 12 cup green pepper, chopped
• 1 medium purple onion, chopped
• 3 -4 medium tomatoes, chopped
• 1 jalapeno, chopped
• 1 tablespoon canola oil or 2 -3 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon garlic powder

1. drain & rinse corn & beans, add cilantro, green pepper onion, tomatoes & jalapeno.
2. Blend well.
3. Drizzle the oil and lime juice over top, then add spices.
4. Stir.
5. Refrigerate 2-4 hours or overnight.
6. Serve with tortilla chips.

black beans, white shoepeg corn, cilantro, green pepper, purple onion, tomatoes, canola oil, salt, garlic

Taken from www.food.com/recipe/black-bean-salsa-ii-5433 (may not work)