Black Bean and Corn Salsa

This is one of Hubby's favorite summer dishes.  There are quite a few nights that this is what he wants for dinner.  While tomatoes are in season, I make double batches and freeze half in 1 cup containers so he can enjoy it all year.  If you cannot find nice corn, you may substitute a 10 - 12 ounce bag of frozen sweet corn.

  30 Oz Black Beans                                                                  1/4 C Cilantro

  6 Ears Corn                                                                              2 Tsp Cumin

  6 Roma Tomatoes                                                                    Salt, To Taste

  4 Clove Garlic, Minced                                                            Pepper, To Taste

  2 Limes, Juiced                                                                        Frank's Red Hot, To Taste

  1/4 C Olive Oil                                                                       

Lightly steam corn and remove it from the cob into a large bowl.  Seed and chop the tomatoes, add to the bowl.  Add all remaining ingredients and mix together.  Refrigerate 1-2 hours before serving.