Fresh Mexican Salsa

• 1 Spanish onion, finely chopped
• 2 small garlic cloves, minced
• 3 large ripe tomatoes, peeled and seeds removed, chopped
• 2 jalapeno peppers, finely chopped
• 2 Tbsp minced cilantro
• 2 Tbsp fresh lime juice
• Salt and pepper to taste
• 1 can of corn, drained
• 1 can of black eyed peas or black beans, drained
• 1 green pepper, seeded and diced
• 1 red or yellow pepper, seeded and diced

Combine all ingredients. Refrigerate at least 4 hours to blend flavors. Serve with wheat tortilla chips.