Black Bean Salsa - cooking recipe

Ingredients

3 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can Mexican-style corn, drained
2 (10 oz.) cans Rotel - partially drained
2 tomatoes, diced
2 bunches green onions, chopped

Preparation

In a large bowl, mix all ingredients together and chill in the refrigerator at least 8 hours or overnight before serving.