BLACK BEAN CORN SALSA 2 cans (15 oz each) black beans, drained and rinsed kernels of 3 ears cooked corn (1 1/2 cups) 3 firm tomatoes, peeled, seeded and diced 1 cup cilantro, minced 2-4 jalepenos, seeded and diced 1/4 cup fresh lime juice salt freshly ground pepper 3 avocados, pitted, peeled and diced Combine the beans, corn, tomatoes, cilantro, jalepenos and lime juice in a serving bowl. Season to taste with salt and pepper. Cover and chill. Before serving, toss in avocados. Serve with blue corn tortilla chips. ** This is from 'Southern Living' magazine. I made a few alterations and it came out great -- I used two fresh tomatoes and one can of hot Rotel tomatoes and eliminated the jalepenos (I hate cutting them up). Also, instead of fresh corn, I used 1 1/2 cans of the Del Monte summer crisp corn. This makes a very large bowl of dip so you probably could half the recipe. Maggie