Corn and Black Bean Salsa

Ingredients

• 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

Directions

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