Here's a tasty salsa which uses canned black beans, corn, cilantro and onions. Just like traditional salsa, it is served with chips or as a topping for meats.
15 ounces canned low-sodium black beans, drained and rinsed
15 ounces canned low-sodium kidney beans, drained and rinsed
15 ounces canned low-sodium corn, drained and rinsed
15 ounces low-sodium diced tomatoes
4 ounces canned chopped green chiles
½ onion, minced
3 limes, juiced
1 tablespoon canola oil
⅛ teaspoon ground black pepper
Mix ingredients in a mixing bowl. Stir gently to combine.
Refrigerate leftovers within 2 hours of preparation.
Source: Virginia Cooperative Extension