Black Bean Salsa

Kathy Hermann, Cedar Falls, IA

Makes about 5 cups. Note that if you prefer less chunky salsa, you can puree part or all of it in a blender or food processor to the desired consistency. If you prefer spicier salsa, add chili powder or red pepper flakes to taste.

1 20-oz can tomatoes, drained and chopped (reserve juice)
1 cup frozen corn, thawed
1 can black beans, drained and rinsed
6 whole green onions, minced
3 cloves garlic, minced
1 tbsp. lemon juice
1/4 cup chopped fresh cilantro
Salt to taste

Combine all ingredients in a non-metal bowl. Add tomato juice to reach desired consistency. Cover; refrigerate 1 hour or more.

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