Recipe - Black Bean And Corn Salsa 2

2 cn (15oz) black beans; rinsed
and drained
1 cn (29oz) corn; drained and
rinsed (this ends up being
2 One fourth C corn)
One half cup Fresh cilantro; chopped
(about One half bunch)
1 cn (10oz) RoTel tomatoes; NOT
drained (2 One fourth C)
1 lg Yellow or white onion;
chopped
1 teaspoon Chili powder
1 tablespoon Ground cumin
3 tablespoon Lime juice
One fourth teaspoon Ground black pepper
1 ds Cayenne pepper
Salt to taste

From: Crystalle Haynes crystall@po.EECS.Berkeley.EDU

Date: Wed, 26 Jun 1996 11:28:02 0700 (PDT)
This was originally posted by Kim Allen of Baltimore to the fatfree list.
There were many ingredients I did not have, so I substituted a lot and
ended up with this *delicious* modification. I knew I had a winner when my
SAD SO requested it!!!

I am posting the original recipe (with permission from Kim), then my
modified recipe after. BTW, I never got around to trying the original I
bet it is delicious too!

Thoroughly, but gently, mix everything together. Allow to sit at least 4
hours, preferably overnight. This *definitely* gets better as it sits!!!

Digest eatlf.v096.n081

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.