Southwestern Salsa with Black Beans and Corn

Ingredients

• 60 ounce black beans rinsed drained canned
• 2 teaspoons cumin seeds 
• 1 cup cilantro leaves fresh minced
• 1 cup parsley fresh minced
• 6  garlic clove pressed
• 1 teaspoon pepper black
• 0.7 cup juice of lime 
• 0.5 cup olive oil 
• 1  onion minced
• 2  bell pepper red minced seeded
• 2 teaspoons pepper dried red crushed
• 30.5 ounce corn whole drained canned

Equipment

• frying pan

Directions

1. Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
2. Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.