Black Bean & Corn Salsa

16 oz cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp olive oil
1 tbsp ground cumin
salt and freshly ground pepper
1/2 cup diced ripe tomatoes, drained

In a large bowl, combine beans, corn, cilantro, green and red onion, lime juice, oil and cumin. Season with salt & pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.

GranDuddie