Mom's Black Bean Salsa

1 1/2 tsp. cumin seeds
2 15-ounce cans black beans, rinsed and drained
1 15.25-ounce can whole kernel corn, drained
1 red bell peppers, seeded and minced
1 small purple onion, minced (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 garlic cloves, pressed
1 tsp. dried crushed red pepper
1/2 tsp. ground black pepper

Prep. time: 15 minutes
Yield: 6 cups

Toast cumin seeds in a small cast-iron skillet over medium heat, stirring often, 1 to 2 minutes or until browned and fragrant, stirring often.

Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 1 week.

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