Corn and Black Bean Salsa for Baked Potatoes
15 ounces canned black beans – drained and rinsed
1 pound frozen corn kernels
11 ounces tomatoes – cut into 3/8-inch dice
1/2 cup cilantro – chopped
1/2 cup red bell pepper – roasted and cut into 3/8-inch dice
1/4 cup lime juice
3 tablespoons jalapeno – chopped
1 teaspoon ground cumin
hot pepper sauce – as needed
salt – as needed
Mix beans, corn, tomatoes, cilantro, bell pepper, lime juice, jalapeno and cumin. Season with hot pepper sauce and salt.
Serving Ideas : Serve on baked potatoes or offer as a topping choice for a baked potato bar.