Black Bean Salsa

Submitted by: Courtney

You can refrigerate the salsa overnight to reduce some of the jalapeno’s heat, if you like, or reduce the amount.

3 Cups chopped tomato (about 2 med.)
1 Cup chopped red bell pepper (about 1 med.)
1 Cup chopped green bell pepper (about 1)
1/2 Cup chopped red onion
1/3 Cup chopped fresh cilantro
1/3 Cup fresh lime juice (about 2 limes)
1 teaspoon salt (optional)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 jalapeno pepper, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can extrasweet no-salt added whole kernel corn, drained

Combine all ingredients in a large bowl, stirring well to combine.

Serve immediately, or refrigerate.