Southwest Corn and Bean Salsa

1 (15 oz can) black beans, rinsed and drained

1 (8 oz) can whole kernal corn, drained

1 ( 4 oz) can diced green chile peppers, drained

1/4 sliced green onion

2 tbsp lime juice

2 tbsp olive oil

1 tbsp chopped fresh cilantro

1/4 tsp garlic salt

1/8 tsp ground red pepper or cayenne

In a medium bowl stir together bens, corn, onions, chile peppers, lime juice, olive oil, cilantro, garlic salt and cayenne pepper.

Cover and chill for 1 to 12 hours. Serve cold over fish, in tacos or with tortilla chips.