Black Bean and Corn Salsa

This has always been my go-to salsa. It’s on the table every time I host a tailgate. It’s easy to prepare and tastes great any time of year. But be careful—if you stand within reach of it for too long, you could end up too full to eat anything else!

Makes about 7 cups

2 (15-ounce) cans of black beans
1 (19-ounce) can of garbanzo beans
1 (11-ounce) can of sweet corn kernels
2 (10-ounce) cans of Rotel tomatoes with lime and cilantro
1 cup diced red bell peppers
1 cup diced green bell peppers
1⁄4 cup minced onions
2 tablespoons lime juice
2 teaspoons grated lime zest
1 teaspoon minced garlic
1 teaspoon salt
1⁄4 teaspoon McCormick Coarse Ground Black Pepper
1 1⁄2 cups chopped cilantro leaves

Drain all canned ingredients and add to a large bowl. Add the peppers, onions, lime juice, lime zest, garlic, salt, and pepper. Stir until evenly mixed together. Toss in the cilantro. Store in a sealable container and refrigerate overnight. On game day, keep in a cooler until ready to serve. Stir before serving.