Fresh Salsa with Corn and Black Beans (Goi Bap va Dau Den)

I love salsa!!! And living in Houston, I love my TexMex so the more versions I have of salsas to top off my tacos, the better. Here is one that's super easy and so healthy for you too. The colors say it all about its composition and the fresh lime juice just pulls everything perfectly together. I also find this salsa so versatile, in that I would serve it with my Asian dishes including all my fried rices, braised catfish and other "salty" dishes to balance out the flavors. What do you add your salsa to?

corn salsa

RECIPE for about 8 cups of salsa

2 cups of diced fresh tomatoes
1 large red onion, diced
1 can of Goya black beans, rinse in water first before adding to the mix
2 cups of sweet corn, frozen or freshly grilled
1-2 bunches of cilantro, about 2 cups, chopped
1 bunch of green onion, chopped
2-3 jalepenos, diced half the size of the diced tomato (optional)
Juice of 3-4 large limes
1 tbs of kosher salt, or to taste

Combine all the ingredients in a large bowl. Keeps well for 2-3 days in the fridge before it loses its crunch.