Corn and Black Bean Dip

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (11 ounces each) shoepeg corn, drained

6 tablespoons lime juice (2 limes)

6 tablespoons olive oil

½

cup tomatoes, diced

1 ½

teaspoons ground cumin

½

cup diced red onion

1 can (4 ounces) green chiles, chopped

¼

cup cilantro, chopped

½

teaspoon salt

2 teaspoons pepper

Combine all ingredients in medium bowl. Mix well. Cover and refrigerate 4-6 hours or overnight. Serve with tortilla chips.

Serves 12 to 15.