Corn & Black Bean Salsa

• 1 14oz can diced fire roasted tomatoes, drained

• 1  cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small red onion, chopped
• 6 green onions, thinly sliced
• 1 lime, zested and juiced

• 1 tsp chili powder

• 1 tsp ground cumin

• ¼ tsp salt

• ½ cup fresh cilantro, chopped

• 1 tbsp olive oil

Tools

• Chef’s Knife

• Cutting Board

• Mixing Bowl Set

• Chip and Dip Bowl

• Serving Spoon