MEXICAN BEAN AND CORN SALAD OR SALSA

This is delicious as a side dish, dip or as a taco condiment

Drain one can of black beans in a colander and rinse with cold water. Place in a 2-quart bowl. Add one can of white beans or pinto beans drained.
Add: 1 cup of frozen baby corn rinsed
1- Yellow or red bell pepper chopped small
1- small sweet onion or red onion chopped fine
1-2 jalapeno pepper chopped fine (take out the seeds and white membrane to minimize the heat) 1-2 tomatoes chopped
1- clove of garlic grated fine
1 tsp. Cumin seeds crushed (that mortar and pistal thing)
1 T. of olive oil and the juice of 1/2 lime. Salt to taste. Add cilantro if desired. When ready to serve add a chopped avacado if desired. It keeps for several days without the avacado so I don't usually add it until last.