Jalapeno Black Bean Salad/Salsa

Jalapeno Black Bean Salad/Salsa

1 can Bush's Seasoned Black Beans               1 can Green Giant Mexicorn or Nibblets

1-2 deseeded minced Jalapeno peppers                   1/2 cup chopped fresh cilantro

1/2 red onion - diced                                                1-2 sweet bell peppers   

1-3 diced medium tomatoes                                     1 lime - juiced

1/4 tsp. sea salt                                                         1/4 tsp. ground cumin

1 package Good Seasons Zesty Italian dry mix

* In a very large mixing bowl place the rinsed black beans, drained corn, onion, tomatoes, bell peppers, jalapeno peppers, and cilantro. I may also add about 1/2 cup diced zucchini or other fresh veggies I like.

* Sprinkle salt, cumin, and Italian seasoning mix over the veggies. Juice the lime and add the juice.

* Stir thoroughly, place in a large Tupperware container and refrigerate for 3 or more hours.

* Stir thoroughly again before serving. Refrigerate leftovers.  

* I use this as a sort of refreshing salad in the summer or as a salsa with chips.