CORN AND BLACK BEAN SALSA FOR BAKED POTATOES

Yield: 5 cups

Serving size: 2 tablespoons

1 (15 ounce) can black beans, drained and rinsed

1 pound corn kernels, frozen

11 ounces tomatoes, cut into 3/8-inch dice

1/2 cup cilantro, chopped

1/2 cup red bell pepper, roasted and cut into 3/8-inch dice

1/4 cup lime juice

3 tablespoons jalapeno, chopped

1 teaspoon cumin, ground

as needed hot pepper sauce

as needed salt

1. Mix beans, corn tomatoes, cilantro, bell pepper, lime juice, jalapeno and cumin. Season with hot pepper sauce and salt.

Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.