1 can (16 oz.) black beans, rinsed, drained
1 pkg.(10 oz.) frozen whole kernel corn, thawed
1 medium tomato, chopped
1/4 cup chopped red onion
1/4 cup fresh lime juice
1 env. Good Seasons Garlic & Herb Dressing Mix
2 Tbsp. chopped cilantro
1/2 tsp. minced fresh jalapeño pepper (optional)
1/4 tsp. ground cumin

MIX all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.
SERVE with tortilla chips. Store leftover salsa in airtight container in refrigerator.

Bean & Corn Salsa

2 (15 ounce) cans beans, drained and rinsed, can use black beans, pinto beans, or a mix
2 cups frozen whole kernel corn, cooked
3 firm tomatoes diced (if you prefer you can also peel and seed, but I prefer not too)
1 cup fresh cilantro, chopped
2 to 4 fresh jalapenos, finely chopped (if you prefer you can also seed the peppers)
½ cup chopped onion, either a sweet yellow such as 1015 or purple onion
2-3 cloves of garlic, finely chopped
¼ cup fresh lime juice
Salt to taste
Freshly ground pepper to taste
3 avocadoes, peeled, pitted and diced

Combine all ingredients except for the avocadoes, cover and chill for a few hours. Before serving, toss in the avocadoes. Be sure not to cut up the avocadoes until right before you get ready to serve the salsa. Serve with tortilla chips.