Black Bean Salsa

From: Rebecca Stivers

2-3 Roma Tomatoes, diced
1 15 oz can black beans, drained (or 2 cups if you make your own)
1 cup mexi corn (I prefer white/yellow corn from a can or frozen)
1/2 c bell pepper, deseeded and chopped
1/4 c green onion, chopped
1/4 c cilantro, chopped
1 Jalepeno, deseeded and chopped
3 T lime juice
1 t minced garlic
1/4 t salt (or to taste)
1/2 t pepper

Combine all ingredients together and refrigerate for about 1 hour before serving. Best served with blue corn tortilla chips.

**I always double the recipe in order to use up the rest of the cilantro and bell pepper. I haven't tried freezing it yet so if you do, let me know how it works out. We eat on it for about a week if it's been refrigerated.