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Black Bean and Corn Salsa

2 cn (15-oz) black beans; rinsed and drained
1 c Frozen yellow corn kernals; defrosted and drained
1 c Frozen white shoepeg corn kernals; defrosted and drained
1/2 c Fresh cilantro; chopped
1 Jalepeno; minced
1 lg Tomato; peeled and chopped
2 Cloves garlic; minced
1 lg Sweet onion (Bermuda; Florida; Maui, Vidalia), chopped
3 Green onions; thinly sliced
1 ts Chili powder
1 tb Ground cumin
3 tb Lime juice
1/4 ts Ground black pepper
1 ds Cayenne pepper
Salt to taste

Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips.

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