Black Bean Salsa

Does anyone need garlic? This is a picture of my garlic plants, taken yesterday. When the flower dies back, the garlic will be ready to pull but will need to dry out for a while. The flower actually smells like garlic. As you can see, we have a ton of it so "come and get it"!

I made my black bean salsa tonight so I thought I would post my recipe. People always ask for this recipe when I make it...it's a real crowd pleaser! We usually just eat this salsa with the "scoop" tortilla chips but you could also put it on chicken or fish. It's addictive when eaten with chips!

Mix these ingredients in a medium bowl and refrigerate for a few hours before eating. It will keep in the frig for about a week.

2 cans black beans, drained
1 can white shoepeg corn (11 oz can), drained
1/2 small onion chopped fine
1/4 red bell pepper, chopped
2 garlic cloves chopped fine
1 plum tomato, chopped
1 can Rotel (original), well drained
You can substitute 1/2 jalapino pepper (chopped very fine) and two additional plum tomatoes for the can of Rotel if you want.
5 sprigs of fresh cilantro (it's easiest to cut up your herbs with scissors instead of a knife)
Salt to taste
Lemon pepper
2 tsp. cumin
2 tsp. chili powder
1/8 cup extra virgin olive oil
1/4 cup balsalmic vinegar
Squeeze juice of 1/2 lime

If I happen to have a ripe avacado, I like to chop one up and put in here also. It's good, but optional.