Bek's Black Bean Salsa/Pico De Gallo

• 2 (10 ounce) cans Rotel Tomatoes, with green chiles
• 3 green onions, chopped
• 14 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
• 2 tablespoons fresh lime juice
• 1 tablespoon garlic, minced (jarred is fine)
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained
• 12 cup red bell pepper, diced
• salt

1. Combine all ingredients in a large bowl.
2. Refrigerate for at least 30 minutes, preferably an hour to marry the flavors.
3. The frozen corn should be thawed by the time you're ready to serve.
4. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
5. Variations:
6. Try roasted red bell pepper instead of fresh for a great, smoky taste.
7. Use different colored bell peppers for a more festive look.
8. Add 1/4 cup diced red onion.
9. Add diced jalepenos or habaneros to kick it up.
10. Let me know any other variations you try!

tomatoes, green onions, fresh cilantro, lime juice, garlic, oregano, cumin, black beans, frozen corn, red bell pepper, salt

Taken from www.food.com/recipe/beks-black-bean-salsa-pico-de-gallo-292803 (may not work)