Texas Caviar - cooking recipe

Ingredients

1 (14 oz.) can black beans, drained
1 (15 1/2 oz.) can yellow or yellow and white corn, drained
2 medium tomatoes, seeded and chopped
6 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
1/4 to 1/3 c. chopped fresh cilantro
1 c. Pace picante sauce

Preparation

Combine all ingredients; mix lightly.
Cover; chill at least 2 hours or up to 24 hours, stirring occasionally.
Drain.
Makes 7 cups.
Serve as an appetizer with sturdy chips or in lettuce cups as an accompaniment salad.