Black Bean and Corn Salsa
1 can black beans (drained and rinsed)
2 cups cooked corn
4 large tomatoes, seeded and diced
4 garlic cloves, peeled and crushed
1 onion, peeled and diced
1/2 cup parsley, stemmed and coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon oregano
1 lime, juiced
Mix all ingredients together in a bowl.
Let it sit for at least 15 minutes to meld flavors. R
Refrigerate overnight for maximum flavor.