black bean salsa

• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (11 ounce) can Mexican-style corn, drained
• 2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
• 2 tomatoes, diced
• 2 bunches green onions, chopped
• cilantro leaves, for garnish

Make the black bean salsa in a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish the black bean salsa with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.