Black Bean Salsa

I love, love, love salsa.  Salsa of any kind bring it on!  It's so fresh and packed with flavor and vitamins.  I can eat this with rice, fish, chicken, or use it as a dip with tortillas.


1/2 can black beans, drained (about 8 oz) I kept some of the juices for added flavor,  optional
1 ear fresh corn, cooked, kernels removed
2 tablespoons fresh chopped cilantro
2 tablespoons chopped green onion
2  plum tomatoes, chopped
juice of 1 lime
hot peppers, optional/or crushed red pepper
salt/pepper to taste 
1 clove garlic, finely chopped
drizzle of olive oil
 


Mix all the beans and vegetables together, season with spices, drizzle olive oil and lime over top. Give it a good stir, taste for seasoning and pop in the fridge for at least a half an hour before serving.