Black Bean and Corn Salsa

Makes 6 cups

1 can black beans, drained and rinsed (or two cups cooked from dry)

1 can whole kernel corn, drained (or two cups fresh or thawed frozen)

1 jar (16 ounces) salsa (or two cups fresh)

1 teaspoon ground cumin

1 clove garlic, minced 

Combine all and stir well to blend. Eat right away or refrigerate for up to 5 days. Watch it disappear!