Black Bean and Fresh Corn Salsa
from http://www.perfect10cookbooks.com/

Crunchy fresh corn, brilliant red peppers and tangy lime juice combine with black beans to make this a perfect Southwest accompaniment to any grilled meats. Can also be used as an appetizer served with corn chips.

FMM: I've seen other recipes that add fresh chopped tomatoes or avocados.

2 cups black beans, drained and rinsed
2 cups fresh corn kernels [roasted on the grill, or toast frozen in a pan]
1/2 red onion, diced
1 cup red or green bell pepper, finely diced
2 fresh jalapeno peppers, seeded and minced
[1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])]
2 Tbsp. freshly squeezed lime juice
1/4 cup cilantro, chopped
2 Tbsp. extra virgin olive oil
[cumin?]
1 tsp. salt
1/4 tsp. pepper
Lime wedges for garnish

In large mixing bowl, combine all ingredients, except garnish. Mix well. Adjust seasoning if necessary. Cover with plastic wrap and let mixture stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving.

Garnish with lime wedges and serve with chips or along side grilled meats.