BEAN AND CORN SALSA

This is another recipe that Kristi shared with me!!  super yum!!!

Bean/Corn Salsa

1 – 15 oz. can black beans (unseasoned), rinsed and drained
1 small bag of frozen niblet corn (canned does not taste as well)
3-4 ripe tomatoes, chopped
1 med. Sweet onion, chopped
1 bunch cilantro, chopped
2 TBSP olive oil
Juice of 1 lemon
Juice of 1 lime
Pinch of sugar
Salt and pepper to taste (it will need more salt than you think)

Thaw the corn, drain. Mix with beans, tomatoes, onion, and cilantro. Add olive oil, lemon and lime juices, pinch of sugar. Add more sugar if too acidic. Salt and pepper to taste.

*this is NOT my recipe (although I would love to claim it…it’s AWESOME!!!)….the following are suggestions from original cook*
**if you really love live, use only lime juice. For us, I add 1 seeded and deveined jalapeno, chopped fine. If you would like it to keep longer, omit the beans. Otherwise it will last in the refrigerator for about 2 days. You can also add 1 red bell pepper for more color.**