Black Bean and Corn Salad

2 cans black beans, drained and rinsed

1 can corn, drained

4 cups Cherry tomatoes, cut in half, or 2 large tomatoes, chopped

1/2 cup chopped fresh cilantro

4 green onions, white and green parts, sliced thin

1 or 2 jalapeno’s, chopped 

Juice of 1 fresh lime

Salt to taste

Mix together and chill for several hours or overnight. Serve cold or at room temperature.  Works well as a salsa to serve with chicken or fish.  Will keep for several days.