Corn and Black Bean Salsa

Yield 6-8 servings
  • 2 15-ounce cans black beans, rinsed and drained or 3 cups cooked black beans
  • 1 12-ounce bag frozen corn, thawed or 2 cups fresh corn
  • 2 roasted red bell peppers, diced
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • Grated zest of 1 lime
  • Juice of 2 limes
  • 2 teaspoons ground cumin
  • Sea salt, to taste

Combine all the ingredients in a large bowl and mix well. Store in an airtight container in the refrigerator for up to 4 days.