CHUNKY BLACK BEAN SALSA

This  colorful salsa can be served as an appetizer with chips, as a condiment with fish or chicken, or even as a main dish with tortilla chips for a light lunch.  I recently served it for lunch with a cucumber salad and fruit on the side.   The spices add interest to the flavor.  Cilantro can take over the taste, so use it lightly if you prefer.

3 large Roma tomatoes, chopped

1 15.5 ounce can black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup finely chopped onion

1/2 cup chopped red or green bell pepper

1 small jalapeno pepper, finely chopped

1/4 cup chopped cilantro, or to taste

1/4 cup fresh lime juice

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon powdered cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt, opt.

Combine ingredients in a 1 1/2 quart bowl.  Chill for 2 hours or more for flavors to blend.  Serve with tortilla chips, if desired.  Makes about 5 cups.