Corn salsa

2 cans (15-1/4 ounces each) whole kernel corn, drained

2 cans (15 ounces each) black beans, rinsed and drained

8 plum tomatoes, seeded and chopped

1 medium red onion, chopped

3/4 cup minced fresh cilantro

4 jalapeno peppers, seeded and chopped

1/4 cup lime juice

1/2 teaspoon salt

Tortilla chips

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.