Black Bean and Corn Salsa

Serving: ¼ cup (Yield: 110 servings)

3 cups cooked of black beans (dry or canned)
10 ears or 2 cups frozen of corn, (fresh or frozen)
1 gallon of tomatoes, diced (available fresh)
1 qt of white onions, diced
2 cups of peppers(your choice: green, yellow; Anaheim, Poblano, jalapeno) diced
6-8 large cloves of fresh garlic, mashed
2 bunches of fresh cilantro
Juice of 12 limes of lime juice
1 Tbsp of salt
(to taste) of pepper

If using dry beans soak, cook till tender, strain and cool. If canned, rinse and place in a bowl.
If fresh, husk corn, and cut kernels off the cob with a sharp knife. If frozen, that if desired or add it frozen. Add to bowl.
Wash and dice tomatoes and add to bowl.
Peel outside layers off the onions. Dice onions.
Wash peppers, cut in half, remove and discard seeds and white center. Dice peppers.
Peel garlic and mash.
Wash and remove largest stems of cilantro. Finely chop
Add lime juice to bowl.
Combine all ingredients in bowl and fold together gently.
CCP: Hold at 41°F or below for cold service.
*Add peaches to your favorite fresh salsa recipe for a great sauce to use over chicken or beans.

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