Ingredients

2 cups diced very ripe tomato

1 cup diced Spanish (purple) onion

6 - 10 jalapenos, finely chopped

3 cloves garlic, finely chopped

2 tbsp chopped fresh cilantro

2 tbsp salt

1 tbsp lime juice

1/2 can whole kernel corn

1/2 can black beans

Preparation

  • Dice 2 large, very-ripe tomatoes and 1 large Spanish onion into 1/4" cubes.
    • Chop jalapenos, garlic and cilantro.
    • Mix all ingredients and refrigerate at least six hours.