Corn and Black Bean Salsa

Corn and Black Bean Salsa

2 cans (15 ounces) black beans, drained & rinsed
2 cups fresh sweet corn, cooked and cooled
1/2 cup diced red bell pepper
1/2 cup chopped green onions or any type onions
1 to 2 jalapeno peppers, seeded and chopped (optional)
1/2 cup fresh chopped cilantro
1 tablespoon fresh fresh lime juice
2 to 3 tablespoons olive oil
Salt and pepper to taste

Toss all together and season with a little salt and pepper. Cover and chill for at least 2 hours. Serve as a salad or an appetizer with tortilla chips.

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