Southwestern Salsa With Black Beans and Corn

Recipe from: pigger
Servings: 6 cups

1 1/2 teaspoon cumin seeds
2 15 ounce cans cans black beans, rinsed and drained
1 15 ounce can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Cover and store in refrigerator up to 1 week.