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Seed and chop the tomatoes. Place into a large bowl. Add the chopped garlic, onion, parsley, pepper, lemon juice, and sweetener to the tomatoes. Mix well and set aside. Cook the black beans until done but not mushy. Drain well and add the frozen corn kernels. Cool to room temperature and combine with the tomato mixture. Allow to "marinate" for several hours. (Optional seasonings -- chili powder or substitute cilantro in place of parsley.)

This recipe yields 8 servings.

Serving suggestions: Use as a dip for baked chips, rolled into a flour tortilla, as a topping over shredded lettuce or as a side dish.

Nutritional Analysis Per Serving: Calories 100; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 11; Protein (grams) 5; Carbohydrate (grams) 20; Fiber (grams) 0.5.

Recipe By: Mayo Clinic's Virtual Cookbook Formatted for MC5 12-11-1999 by Joe Comiskey - jcomiskey@krypto.net