Southwestern Salsa with Black Beans & Corn

Recipe from Jacey Sakoff

1 tsp cumin

2 (15 oz) cans black beans, rinsed & drained

1 (15 oz) can whole kernel corn

1 red bell pepper, minced

1 cup purple onion, minced

½ cup chopped fresh cilantro

½ cup chopped fresh parsley

1/3 cup lime juice

¼ cup olive oil

3 cloves garlic, crushed

½ tsp salt

1 tsp dried crushed red pepper flakes

½ tsp pepper

Combine all ingredients in large bowl and toss well.  Cover and store in refrigerator up to 1 week. Serve with tortilla chips.  Makes 6 cups.