Black Bean Salsa

I love the flavors of lime and cilantro in the summer. We've had this four times since Memorial Day.

2 cans black beans, rinsed and drained
1 1/2 cups frozen corn
1/2 cup cilantro, chopped
1 tsp cumin
1/2 tsp salt
1 red bell pepper, finely diced
6 green onions, sliced
1 clove garlic, chopped
3 Tbsp lime juice

Combine. Let flavors meld in the fridge for an hour (if you have time), and serve.

Variations:
Substitute 1 can white beans for black beans
Add 1 can of diced tomatoes with green chiles.

How we enjoy it:

• My friend who gave me the recipe serves it as lettuce wraps. It's surprisingly good.
• Most of the time we eat it on tortilla chips.
• As a salad: spoon over fresh greens and crushed tortilla chips, add diced tomato and avocado, serve with ranch or Prudy's Lime Cilantro Dressing