Black Bean Salsa - cooking recipe

Ingredients

1 (16 oz.) can black beans
1 (12 oz.) can Shoepeg (white) corn
1/4 c. cilantro
1/2 c. chopped green pepper
1 medium purple onion, chopped
3 to 4 medium tomatoes, chopped
1 jalapeno pepper, chopped (discard seeds for mild; leave in for hot)
1 Tbsp. canola oil
juice of 1 large lime
1 tsp. salt
1 tsp. garlic powder

Preparation

Drain and rinse black beans and Shoepeg corn. Place in large mixing bowl. Add cilantro, pepper, onion, tomatoes and jalapeno pepper. Blend well. Drizzle the canola oil and lime juice over the top of mixture. Add salt and garlic powder and mix well. Cover and refrigerate for 2 to 3 hours. Serve with baked tortilla chips.