Zippy Black Bean Salsa

• 1 (15 ounce) can black beans, drained
• 1 red bell pepper
• 34 cup frozen corn
• 14 cup chopped olive
• 1 tablespoon minced fresh cilantro
• 2 tablespoons lime juice
• 1 chipotle chile in adobo
• 23 cup mild salsa
• 14 teaspoon cumin
• 14 teaspoon garlic powder
• salt

1. Place red pepper on a baking sheet under oven broiler; turn pepper over occasionally until skin is charred on all sides; place hot roasted pepper into sealed plastic bag for about 10 minutes to steam off skin; peel pepper under very small stream of running tap water; remove stem and seeds from pepper, then dice.
2. Combine and toss together black beans, diced roasted red pepper, corn, olives, cilantro, and lime juice.
3. Mince chipotle pepper until pureed; combine with salsa and spices; stir into bean mixture.
4. Refrigerate at least 2 hours to allow flavors to meld; serve at room temperature.

black beans, red bell pepper, frozen corn, olive, fresh cilantro, lime juice, salsa, cumin, garlic, salt

Taken from www.food.com/recipe/zippy-black-bean-salsa-94704 (may not work)