Southwestern Black Bean Dip/Salsa

I have made this salsa (I hesitate to call it salsa since no tomatoes are in the recipe) a number of times, and when it appears at any occasion, none of it comes home! Tostito Scoops work the best with this!


Ingredients

2 tablespoons lime juice
2 teaspoons extra virgin olive oil
½ teaspoon ground cumin
¼ to ½ teaspoon ground red pepper (I omit -- you can add it if you would like something with a little more bite to it.)
¼ teaspoon salt
1 ¼ cups fresh or frozen corn (thaw and drain if frozen) (I don’t bother doing this. I just toss it all together!)
¼ cup chopped fresh cilantro (I use a little more)
1 15-ounce can black beans, rinsed and drained
1 large red bell pepper

Instructions
Mix the lime juice, olive oil, cumin, ground red pepper, and salt in a large bowl. Add the remaining ingredients and toss. Serve with sliced vegetables or tortilla chips for dipping.