Black Bean Salsa

• 
• 1 (12 oz) can black beans
• 1 (16 oz) can white corn
• ¼ c cilantro, chopped
• ½ c green bell pepper, chopped
• 1 medium red onion, chopped
• 4 medium tomatoes, chopped
• 1 jalapeño, chopped
• 1 T Drizzle Cilantro & Roasted Onion Olive Oil
• 3 T lime juice
• 1 t  Sea Salt
• 1 t garlic powder

Directions

• 1. Drain and rinse the corn and beans. Add cilantro, green pepper, onion, tomatoes and jalapeño. Blend well.
• 2. Drizzle with olive oil and lime juice. Add spices. Stir.
• 3. Refrigerate 2-4 hours. Serve with tortilla chips.