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.

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