Black Bean Corn Salsa

• 3 can petite diced tomato no salt added
• 3 medium fresh jalapeno
• 1 can corn
• 1 can black beans
• 1 can tomato sauce
• 1 tbsp granulated garlic
• 1 tbsp dried parsley
• 1 tbsp lime juice
• 1/2 tbsp sugar to cut the acidity of the tomato a bit

1. empty 2 cans of tomato into a blender
2. add the jalapeno.
3. seeds and all if you like it hotter or no seeds if you like it milder and blend it all up to your desiered considency
4. empty third can in large bowl and add the tomato sauce
5. rinse the corn and beans and add to bowl
6. add the contents of the blender to the bowl
7. add the spices and lime juice and mix it all up real good with a large spoon being careful not to break up the beans
8. cover and store in fridge for a few hours to let the flavors blend and mellow out
9. this will keep for up to 2 weeks depending on how its stored or you can can it

petite diced, fresh jalapeno, corn, black beans, tomato sauce, garlic, parsley, lime juice, sugar

Taken from cookpad.com/us/recipes/367432-black-bean-corn-salsa (may not work)