Corn and Bean Salsa, a Great Egg Allergy Snack!

Corn and bean salsa is a great snack and appetizer for those with an egg allergy.   It is both easy to make and healthy.

1 cup fresh cooked or frozen corn kernels
1 small can of black eyed peas washed and drained
1 small can of black beans washed and drained
1 small can of diced tomatoes (or stew, peel, remove seeds and chop 6 fresh tomatoes)
2 limes juiced
2 tablespoons of chopped cilantro (fresh or dried)
1 tablespoon ground black pepper
1 chili pepper, finely chopped and seeds removed
1 teaspoon of garlic powder
1/2 medium onion finely diced

Mix all ingredients together and allow to marinate and chill for at least three hours before serving.

Serve corn and bean salsa with your favorite pita chips or corn tortillas chips.  To make your own tortilla chips, cut a corn tortilla the same way you would slice a pizza and fry in your favorite light oil until lightly golden.  Salt the chips to taste while still warm and serve.