Black Bean Salsa

Source: Angela Lowry

1 box frozen white shoepeg corn

1 16-ounce can black beans

1 small red onion, peeled and diced

1 Italian or Roma tomato, finely chopped

1 half-bunch cilantro, finely chopped

the juice of two limes

1 jalapeno pepper, seeded, de-veined, and finely chopped

sea salt to taste

Mix all ingredients in a medium glass bowl. Let stand at room temperature for at least 15 minutes before serving. You can make it ahead and chill it, but bring it back to room temperature before serving. It's especially tasty with blue corn tortilla chips.