Fresh Black Bean and Corn Salsa

I bring this salsa to many potlucks and it goes over very well.  There are usually several people asking for the recipe.  I like it because it not only tastes yummy, but it's also healthy and low in fat and calories.

• 2 (16 oz) cans black beans, rinsed & drained
• 1 (24 oz) pkg frozen corn (I have also substituted canned corn in a pinch.)
• 1 (1 oz) pkg taco seasoning
• 1/2 c very finely chopped red onion
• 1 very finely chopped jalapeno (You can vary the spiciness of the salsa by how many of the jalapeno seeds you leave in.)
• 3 large tomatoes, diced
• 1 bunch cilantro, very finely chopped
• Juice of 2 fresh limes
• 2 avocados, diced (These are optional.  My husband isn't a big avocado fan so I usually leave them out.)

Mix the frozen corn and taco mix.  Then prepare and add the rest of the ingredients and mix gently.  Serve with chips.  Note: You'll want to make this at least 2-3 hours before you plan to serve it to give the corn time to thaw and the flavors time to blend.