Black Bean and Corn Salsa

• 1 15 oz (420 grm). can black beans, drained and rinsed
• 1 11 oz (308 grm). can corn, drained (I use Niblets or Steam Crisp)
• 1 16 oz (448 grm). jar or deli-container chunky salsa or pico de gallo
• 1 4 oz (112 grm). can diced Ortega chilies, drained
• 1 4 oz (112 grm). can diced Jalapeno chilies, drained
• 8 oz (224 grm). garlic-roasted salsa (pureed-looking type)
• tortilla chips

1. Drain and rinse black beans.
2. Drain corn and chilies.
3. Combine all ingredients.
4. Chill to blend flavors.
5. Serve with tortilla chips.

black beans, corn, chunky salsa, chilies, jalapeno chilies, garlic, tortilla chips

Taken from online-cookbook.com/goto/cook/rpage/001CB3 (may not work)