Southwestern Salsa with Black Beans and Corn

--from Southern Living 

1 1/2 tsp. cumin seeds

2 (15 oz.) cans black beans, rinsed and drained

1 (15 1/4 oz.)  can whole kernel corn, drained

1 red pepper, 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 cloves garlic, crushed

1/2 tsp. salt

1 tsp. dried, crushed red pepper

1/2 tsp. ground black pepper 

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes, or until brown and fragrant, stirring often.  Combine cumin seeds, black beans and remaining ingredients; toss well.  Cover and store in refrigerator for up to one week.  Serve with Frito or Tostito "Scoops". 

Yield:  6 cups