1 (16 oz.) can black beans, drained and rinsed
1 (12 oz.) can shoe peg corn, drained
1 medium green pepper, chopped
1 jalapeno pepper, chopped
1 medium red onion, chopped
3 to 4 Roma tomatoes, chopped
¼ cup Cilantro, chopped
 tbsp. EVOO
5 garlic cloves, minced
1 tsp. salt
 large lime, freshly squeezed 

Mix all ingredients and serve with chips. [Ed. Note:  This recipe originally came from THS member Patty Moore according to Betty who won in the non-traditional category at the Brookside Farmers’ Market – Salsa Contest.]
~ Submitted by Betty Muratet