1 (15 ounce) can black beans (drained and rinsed)|
1/4 cup Mexican style corn (drained)
1 Medium tomato (diced)
2 ounces hot or mild green chile peppers (drained)
1/4 cup fresh green onions (finely chopped)
Pinch of cilantro (finely chopped)
Mix all ingredients well.
Cover and refridgerate salsa for 6 hours.
Serve the salsa with baked tortilla chips.
Or, serve on mexican food instead of sour cream for a lighter meal.