Corn and Black Bean Salsa

Would you call this a salsa? It's a scoopable "dip," a topping for fresh veggies or a salad, and great on its own--eaten with a fork or spoon. I made this for a pool party this summer and my son's friends ate it ALL. And it makes a lot!

Here's the recipe:

2 cans shoepeg corn (organic preferably)

2 cans black beans (organic, or 4 cups homemade black beans)

1 medium onion, diced

2 tomatoes, diced

juice of 2 limes

bunch of cilantro, chopped

This is so easy--get a big bowl and add drained corn, rinsed beans, chopped onion, and tomato. Juice limes over the bowl, and toss. Chop cilantro, and toss. Taste and adjust to your liking. Serve with organic corn tortilla chips, or sliced veggies. Recipe can be halved or doubled. Even better the second day!