FRESH TOMATO AND BLACK BEAN SALSA

4 cups chopped vine-ripened tomatoes
2 cups dried black beans, cooked in salted water until tender, cooled (about 2 cups)
1 cup small diced red onions
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Crispy corn tortilla chips

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well.

Spoon into a serving bowl and serve with the chips.

Source: Emeril Live; Episode: A Southwestern Picnic