1 can (16 oz.) black beans
1 can (12 oz.) shoepeg corn
1/4 C. chopped cilantro
1/2 C. chopped green pepper
1 medium purple onion, chopped
3-4 medium tomatoes, chopped
1 jalapeno pepper, chopped (discard seeds for mild, leave seeds in for hot)
1 Tbsp. canola oil
juice of one large lime
1 tsp. salt
1 tsp. garlic powder
Drain and rinse black beans and shoepeg corn. Place in a large mixing bowl.
Add cilantro, green pepper, purple 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.
Yield: 24 servings, 1/4 cup each