Salsa with beans and corn

Wonderful Mexican salsa! A great dish for summer and kebabs!
Traditionally served with corn chips. If you have the opportunity, do
it in advance and put it overnight in the fridge so that all the
flavors have time to mix.

3 (400 g) cans of dark beans, flipped and washed
1 (340 g) of corn can, recline
1 (500 g) can of tomatoes in its own juice, cut into
2 tomatoes sliced into cubes
2 stems of green feather onion, cut into
1 pod of hot green pepper, remove seeds and chop
1 bunch fresh cilantro, finely chopped

In a large bowl, mix all the ingredients together. Refrigerate in the
refrigerator for at least 8 hours or all night before serving.