Diane's Black Bean & Corn Salsa

1 can black beans, rinsed and drained
1 cup finely chopped tomato
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
1/2 tsp each of salt and pepper
1 cup frozen shoe peg corn
1/2 cup chopped green onion
3 Tbsp olive oil
1 tsp ground cumin
1 - 2 fresh serrano (or jalapeno) peppers finely chopped (WEAR GLOVES! and I
only use 1 jalapeno)

Combine all ingredients, mix well, cover and refrigerate until serving time.

Our dear friend, Diane Chapman, makes this salsa all the time and we love it. So, while it's probably not her creation, we have happily given her ownership.

EASIER VERSION: by Julia

I can blackbeans drained and rinsed

I container of pico de gallo (heat of choice- medium)

1 can shoepeg corn

I small yellow.orange or red pepper diced small

fresh chopped cilantro

lime juice

salt and pepper to taste

1 tsp ground cumin (optional)