Black Bean and Fresh Corn Salsa
2 cups black beans, drained and rinsed
2 cups fresh corn kernels
1/2 red onion, diced
1 cup red or green bell pepper, finely diced
2 fresh jalapeno peppers, seeded and minced
2 Tbsp. freshly squeezed lime juice
1/4 cup cilantro, chopped
2 Tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. pepper
Lime wedges for garnish
In large mixing bowl, combine all ingredients, except garnish. Mix well. Adjust seasoning if necessary. Cover with plastic wrap and let mixture stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving.
To serve, garnish with lime wedges and serve with chips.
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