Salsa: Black Bean 04 by Recipe Cottage

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	Black Bean 04

		Black Bean Salsa 16 oz can black beans 12 oz can white shoepeg corn 1/4 cup cilantro 1/2 cup chopped green pepper 1 med purple onion, chopped 3 to 4 med tomatoes, chopped 1 Jalapeno, chopped 1 Tbsp canola oil 2 or 3 Tbsp lime juice 1 tsp salt 1 tsp garlic powder Drain and rinse corn and beans, add cilantro, green pepper onion, tomatoes and jalapeno. Blend well. Drizzle the oil and lime juice over top, then add spices. Stir. Refrigerate 2-4 hours or overnight. Serve with tortilla chips.