Tulsa Black Bean Salsa
2 15 oz. cans black beans, drained and rinsed
1 16 oz can white shoe peg corn
6 TBsp fresh lime juice
6 TBsp olive oil
1 1/2 tsp. ground cumin
1/2 C. red or Vidalia onion, chopped
1/4 C. chopped fresh cilantro
1/2 tsp. salt
1 C. peeled and chopped tomato
Chopped jalapeno pepper to taste (optional)
Combine everything except tomatoes. Cover and refrigerate overnight. Add tomatoes just before serving: you may want to drop in a little more lime juice. Serve with tortilla chips or as a side dish on Bibb lettuce.