Yet Another Black Bean and Corn Salsa

This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)

• Ready In: 10 mins
• Serves: 20

Ingredients

• 2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot")
• 1 (14 ounce) can  Mexican-style corn
• 1 (16 ounce) can black beans
• 1 (4 ounce) can green chilies (optional)
• 1  cup  diced sweet onion
•  garlic powder, to taste
•  chili powder, to taste
•  cumin, to taste
• 1⁄2 cup  coarsely chopped fresh cilantro
•  dried cilantro, to taste (if you dont use fresh)
•  salt and pepper, to taste

Directions

1. Except for one can of the Rotel tomatoes, drain canned vegetables.
2. Mix together all ingredients, making sure spices are well blended in the veggies.
3. Cover and refrigerate, allowing flavors to blend.
4. Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!