Black Bean Salsa

• 1 can Black Beans
• 1 can Sweet Corn
• 2 cans Petite Diced Tomatoes
• 1 bunch Fresh Cilantro Or 2 Tbs Dried Cilantro
• 2 cloves Garlic
• 1 whole Sweet Onion
• 1 whole Green Pepper
• 1 teaspoon Chili Powder
• 1 Tablespoon Ground Cumin
• 3 Tablespoons Lime Juice
• 1/4 teaspoons Ground Black Pepper
• 1 dash Cayenne Pepper
• 1 teaspoon Salt
• 1 whole Jalapeno Pepper (optional)

1. This is pretty much a dump-and-eat recipe.
2. There is no set way you need to put the ingredients in.
3. I start by adding the canned ingredients into a large glass bowl, then add the fresh onion and pepper.
4. The next step is to measure out the spices and add them to the mixture.
5. I use fresh cilantro in this recipe occasionally, but I do not always have it handy in the fridge and always have dried.
6. My kids do not really like fresh cilantro so I tend to make it with the dried more often.
7. After adding the spices, measure out the lime juice and add to the mixture.
8. Toss and eat.
9. The longer you refrigerate it, the better it tastes, but I have made it and served it right away with dinner and it tasted great.
10. We love to put it on quesadillas a quick but good meal on a busy week night!
11. (If you are not keen on hot things, do not put the jalapeno pepper in.
12. My family does not like it so I opt to not add it to the recipe.)

black beans, sweet corn, tomatoes, fresh cilantro, garlic, sweet onion, green pepper, chili powder, ground cumin, lime juice, ground black pepper, cayenne pepper, salt, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-salsa-2/ (may not work)