Black Bean and Corn Salsa

I'll confess that I don't do a lot of "original" recipes. I usually find recipes that interest me and then tweak them to suit my tastes. This was originally from a can of black beans...I made a few changes. Lots of protein and fiber - nice for a quick, light lunch.

15 oz can black beans
12 oz can whole kernel corn
1 medium tomato, finely diced
1/2 onion, grated
1/4 cup lime juice
1 tsp cumin powder

Drain and rinse beans and corn. Mix all ingredients and serve! Refrigerate leftovers.


Easy! Sometimes I double this recipe because it is so versatile, and I never get tired of it. I enjoy making "nachos" with this by putting a layer of corn chips (Snyder's of Hanover makes tasty corn chips with canola oil) on a nonstick baking sheet. Spoon the salsa over the top, and then a light sprinkling of cheese. Heat in a 350 degree oven till warm. Also good in tacos!