2 cups frozen corn kernels
1/2 cup canned black beans, rinsed
2 tablespoons vegetable oil
2 med tomatoes diced
1 garlic clove, minced
1 jalapeño pepper, seeded, deveined and chopped
1 tablespoon fresh lime juice*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Combine corn, black beans and remaining ingredients in medium non-metallic bowl, except for the fresh cilantro and parsley. Cover and refrigerate.
Bring to room temperature before serving and add the freshly chopped parsley and cilantro.
Serve with tortilla chips.
Makes 12 servings.
* Or use lemon juice or white wine vinegar.