1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can Green Giant Mexicorn, drained
1 (14.5 oz.) can Hunt's Diced Tomatoes with Sweet Onions, drained
1 (4.5 oz.) chopped green chiles, drained
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
1 tbsp. fresh lemon (or lime) juice
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. ground cumin
Dash of cayenne pepper (to taste)
Optional: For hotter salsa, add 1 or 2 diced jalapenos  

In a medium bowl, combine all ingredients well. Cover and chill. Enjoy with your favorite tortilla chips!

Plan ahead -- chill the canned ingredients before preparing the salsa, then enjoy it immediately.

Kitchen Kimberley's Tips:
This salsa is great with chips, or as a topping for tacos, enchiladas, and burritos. Or, make 'Quick Mexican Beans and Rice' by adding 1 cup of this prepared salsa to 2 cups prepared rice; heat and eat!

Recipe from The Joy of Food by Kitchen Kimberley