Black Bean and Corn Salsa

1-15 oz. can black beans, rinsed and drained

1-11 oz. can whole kernel corn, drained

1 teasp. fresh jalapeno pepper, minced

1 avocado, chopped

2 med. tomatoes, chopped

1 red bell pepper, chopped

1/3 C. fresh cilantro, chopped (OR use 1 teasp. dried cilantro)

1/4 C. red onion, chopped

1/4 C. lime juice, fresh is best

1 teasp. salt

Tortilla chips for dipping

Combine all ingredients except avocado and chips. Cover and chill for at least 2 hours. Add avocado just before serving. Serve with chips. Makes about 5 1/2 cups of salsa.

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