South of the Border Salad (aka blackbean salsa)

2 cans corn drained
1 can blackbeans rinsed
2 cans diced tomatoes with green chilles
3/4 c. chopped green onions
3 Tbsp. olive oil
1/3 c. lime juice
1 Tbsp cilantro
1 tsp. salt
3/4 tsp. cumin

Combine all ingredients. Tastes best if the flavors marinate overnight. Eat with tortilla chips. PS, I used to have a cookie addiction until I got this recipe from Jen Bastian. Now I seriously make this salsa once a week!
Annai