Black Bean Salsa

3 - 15oz. cans of black beans – well rinsed

1 ½ cups cooked corn (or 1 bag frozen)

2 medium diced tomatoes

1 red pepper chopped

1 green pepper chopped

1 orange pepper chopped

1 yellow pepper chopped

1 red onion diced

1-2 jalapeno peppers and seeds, chopped

½ cup lime juice

1 bunch of cilantro chopped

1 tsp salt

1 tsp cumin

1 tsp ground red chile or cayenne pepper

Chop and mix everything together.  You can eliminate a pepper or just use half of each color of pepper.  Serve with tortilla chips or on a salad.  Will keep for about five days in the refrigerator.  Makes a lot!