Black Bean Salsa

(Makes about 6 cups)

What you’ll need

2 red bell peppers

1 yellow bell pepper

1- 15 oz can of corn,

2- 15 oz cans of black beans (or dried and soak overnight)

1 medium yellow onion

1 ripe tomato

1  bunch cilantro

4 cloves garlic

2-3 T olive oil

2 limes, preferably organic

Drain black beans and corn. Place into a colander and rinse thoroughly. Set aside. Dice peppers, onion, and tomato and place in a large mixing bowl. Finely chop bunch of cilantro, zest the limes and add to the pepper/onion/tomato mixture. Combine the black beans and corn to the mixing bowl.

Add olive oil, juice of limes, salt and pepper to taste.

Leslie's Dietitian Kitchen Tip: This recipe may also serve as a filling for tacos or use as a salad topper.