![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMFU-65uy4uyzfIG6iUuRmU3z7uIiYUjWk9eJPgCWmrfWUKHER-ssgfc3Y8PON9lNEwd8q3P0tmf0wbznSiH9HPr3XTBDMpHAppm4gT-e6Zs_oB3b96w1MT5alU_n_IakCRCmQju8xOe5/s320/16458.jpg)
INGREDIENTS
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 (11 ounce) can Mexican-style corn, drained
- 2 (10 ounce) cans Rotel diced tomatoes with green chile peppers, drained
- 2 tomatoes, diced
- 2 bunches green onions, chopped
- minced garlic
- juice of 1 lime squeezed over salsa
- salt and pepper to taste
- cilantro leaves, for garnish
DIRECTIONS
- In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
More tweaks - Ryan said he would add a bit of cumin and some chili powder to this...