Susan's Black Bean Salsa

Susan Palmer, Albuquerque, NM

1 15-oz can black beans
1 11-15 oz. can shoepeg corn, drained
4 Roma tomatoes, chopped
1 large green bell pepper, chopped
1 red bell pepper chopped
1/2 c. purple onion, finely chopped
Jalapeno pepper (optional)
1/3 c. chopped parsley or cilantro

Mix all of the above in a bowl

Mix together
1/3 c. lime juice (2-3 limes)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. ground cumin
1/2 c. purple onion, finely chopped
1/2 tsp. chile powder

Pour over mixed vegetables, stir well.

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