Here is my Black Bean Salsa recipe I served at Matthew's farewell.
1 can(15 oz) black beans drained
2 cans (10 oz) Rotel diced tomatoes with green chilies, drained
3/4 cup of frozen corn, thawed
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
juice of 1 lime
1 teaspoon cumin
Mix all ingredients. Refrigerate for an hour.