Black Bean Salsa with Corn

We’re making black bean salsa today. Yum! This salsa can be used as an appetizer, a side dish, or a topping for tacos or Tostados. It’s stores well, and makes a large batch.  BLACK BEAN SALSA 1.5-2 cups black beans (canned or cooked from dried) 2 cups corn (canned or thawed/steamed from frozen) 2 large tomatoes (2 cups diced) 1/2 cup diced red onion 1/4 cup chopped green onion 1/4 cup chopped fresh cilantro 2 TBSP fresh lime juice plus extra to taste salt and pepper to taste Prep your veggies, draining and rinsing beans/corn as needed. In a large bowl, combine black beans, corn, diced tomatoes, diced red onion, chopped green onion, and chopped cilantro. Top with fresh-squeezed lime juice and season with salt and pepper. Mix well. For maximum flavor, cover and chill several hours in the refrigerator. Season to taste as needed, adding extras of any of your favorites. You can even add some fresh chopped avocado, bell peppers, white onion, or jalapeño to the mix. I love adding spicy jalapeños, extra lime juice, and extra cilantro - delicious! Serve with crunchy corn chips as a tasty dip or serve on top of your favorite protein, tacos, salads, burrito bowls, etc... It's fantastic every which way!