South of the Border Salsa

Ingredients:

• 2 cans corn, drained
• 2 cans black beans, rinsed and drained
• 2 cans (10 oz) tomatoes with chilies
• 3/4 cup diced onions
• 1/3 cup vegetable and olive oil
• 1/3 cup lime juice
• 1/2 tsp salt
• 1 tsp ground cumin
• 1 TB minced fresh cilantro

Directions:

Combine first 4 ingredients in a large bowl. In a mixing cup combine the remaining ingredients and pour over the salad. Mix well, refrigerate for at least 2 hours. Serve as a side dish or as salsa with chips.