Corn Salsa

I got my husband to give up the recipe (if you can call it that). He has taken the recipe from Mrs. S and adjusts it to taste and availability when he puts it together.

1 – 2 Can(s) Mexican Corn (or we can use the nice fresh corn we have now)
Fresh chopped cilantro
1 C salsa
Lime Juice (sometimes he even cuts some up in it or adds some zest)
1 can black beans
1 can Kidney beans

Mix everything up. Adjust to taste. Keep in the fridge. The longer it sets the tastier it gets. Scoops tortilla chips are especially helpful with the chunky salsa.