Black Bean and Greek Olive Pate with Walnuts

INGREDIENTS:

30 oz Black beans; canned
1 c Frozen corn; yellow
1 c Frozen corn; white
1/2 c Cilantro; chopped
1 md Jalapeno; minced
1 lg Tomato; peeled and chopped
2 Cloves garlic; minced
1 lg Sweet onions; chopped
3 Green onion; thinly sliced
1 ts Chili powder
1 tb Ground cumin
3 tb Lime juice; fresh
1/4 ts Black pepper
1 ds Cayenne pepper
Salt; to taste

Black Bean and Corn Salsa Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips. Enjoy! I've taken this to numerous potlucks and people really like it. I've also eaten it for more lunches than I can remember.

Kim Allen Baltimore, Maryland KimAllen@aol.com