Black Bean & Corn Salsa

Yields: 12 servings Prep: 10 min

Ingredients

1 (14.5 oz.) can diced tomatoes, drained
1 (8.75 oz.) can whole kernel corn, drained
1 cup canned black beans, drained and rinsed
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 teaspoon chili pepper
1/4 teaspoon salt
Optional: 1 tablespoon fresh chopped cilantro

Directions

Mix all ingredients in medium bowl. Cover.

Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla chips.

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