Black Bean & Corn Salsa

3- 15 oz cans of black salsa, drained
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 onion, finely chopped
1 - 16oz packaged frozen corn, thawed
2/3 cup cilantro & roasted onion extra virgin olive oil or other flavored olive oil
2 tbsp lemon juice or 4 tbsp lemon balsamic vinegar
1 tsp salt
1 tsp ground cumin
1 tbsp chopped fresh cilantro
1 tbsp minced garlic
1/4 tsp hot sauce to taste (I used spicy olive oil instead)
Optional: Add jalepeno, chipotle chili powder or regular chili powder for a little kick

Use other substitutions as desired. Use as a dip with tortilla chips.

Use as a dip with tortilla chips - Beanitos chipotle chips (bluten free, in the health food aisle) or other flavored tortilla chips is is tastier!

Mix all ingredients together and place in a sealed container. Chill (best overnight, but not necessary)

You can add an extra can of beans if need to expand recipe.

Serving Size: Makes 9 cups