Black Bean & Corn Salsa

2 1-lb. cans salt free (or regular) tomatoes, chopped and drained
1 1-lb. can black beans, rinsed and drained (or 2 c. cooked beans)
1 c. salt-free (or regular) canned corn, drained
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1 4-oz. can green chilies, mild or hot, chopped and drained
1 T. red wine vinegar
2 t. honey
1 t. ground coriander
1 t. cumin
1/4 t. garlic powder
1/4 t. salt
Pepper to taste
Chopped jalapenos to taste

In a medium bowl, combine all ingredients, mixing well. Chill several hours or overnight to blend flavors. Stir before serving. Serve cold with tortilla chips or vegetable dippers.

Serves 12.

Adapted from The Meatless Gourmet, p. 61.