Southwestern Salsa With Black Beans And Corn

• 2 teaspoons cumin seeds
• 4 (15-ounce) cans black beans, rinsed and drained
• 2 (15 1/4-ounce) cans whole kernel corn, drained
• 2 red bell peppers, seeded and minced
• 1 purple onion, minced
• 1 cup minced fresh cilantro
• 1 cup minced fresh parsley
• 2/3 cup lime juice
• 1/2 cup olive oil
• 6 garlic cloves, pressed
• 2 teaspoons dried crushed red pepper
• 1 teaspoon ground black pepper

1. Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
2. Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.

cumin seeds, black beans, whole kernel corn, red bell peppers, purple onion, fresh cilantro, parsley, lime juice, olive oil, garlic, red pepper, ground black pepper

Taken from www.myrecipes.com/recipe/southwestern-salsa-with-black-beans-corn (may not work)