Black Bean and Corn Salsa

2-15 oz. cans black beans, rinsed and drained
1 cup frozen yellow corn kernals, defrosted and drained
1 cup frozen white shoepeg corn kernals, defrosted and drained
1/2 cup fresh cilantro, chopped
1 jalepeno, minced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 large sweet onion (Bermuda, Florida, Maui, Vidalia), chopped
3 green onions, thinly sliced
1 teaspoon chili powder
1 Tablespoon ground cumin
3 Tablespoons lime juice
1/4 teaspoon ground black pepper
dash cayenne pepper
salt to taste
Thoroughly, but gently, mix everything together. More or less of anything
can be added to suit your own tastes. Refrigerate at least 4 hours and up to
2 days, to allow flavors to blend. Let come to room temperature before
serving with baked tortilla or pita chips. Enjoy! I've taken this to
numerous potlucks and people really like it. I've also eaten it for more
lunches than I can remember.