black bean salsa

oops! forgot  i promised you the recipe.  all the quantities are pretty much up to your discretion. i'm not one for measuring.

1 large can or two small cans black beans, rinsed & drained
chopped up jicama
2 ears of corn, kernels cut from the cob
2 or 3 purple shallots, finely minced
2 or 3 cloves of garlic, pressed
1 red bell pepper, chopped
1 green bell pepper, chopped
a handful of fresh cilantro, chopped
a little crushed red pepper
some cumin
some organic apple cider vinegar
the juice of one clementine, squeezed
a squirt or two of agave nectar
a little canola or olive oil

mix everything up and cover, allowing the flavours some time to blend. you can store it in the refrigerator for a day or two, but allow it to come to room temperature before eating. have it with tortilla chips, or tortillas, or rice, or by the spoonful.