Charlene's Spicy Black Bean and Corn Salsa Great on a baked potato with sour cream 2 16oz. Black Beans, drained1 16oz. Whole Kernel Corn, drained½ Cup Cilantro, chopped6 Tbs. Lime Juice, fresh (approximately 2 limes)4 Tbs. Olive Oil½ Cup Green Onion, minced (or 50/50 green and red onion)¼ Cup Green Pepper1 ½ tsp. Cumin, ground½ Cup Tomatoes, chopped Mix first eight ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold. Mix tomatoes into salsa and serve. Can be prepared one day ahead.