Corn Black Bean Salsa
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Makes 10 cups.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.