Black Bean and Corn Salsa

Adapted from an Emeril Recipe

3 vine-ripened tomatoes (chopped)
1 large can black beans (rinsed and drained)
1 large can Mexicorn (drained)
1 can Rotel Mexican tomatoes (with lime juice)
1 cup small diced red onion
1 large fresh jalapeno, seeded and diced
½ cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 clove garlic (diced)
Salt
Freshly ground black pepper
½ tablespoon Cumin
2 tablespoons Chili Powder
5 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Crispy corn tortilla chips
Combine first 9 ingredients.

Season with salt, pepper, cumin, chili powder. Add more or less to taste.   Add the lime juice and olive oil. Mix well.  Spoon into a serving bowl and serve with the chips.  Best if made the day before and kept in fridge.