Easy side dish for Mexican-themed meals

Or perhaps I should call this post "What to do with too much cilantro."

My small herb garden has exploded with new growth in recent weeks, thanks to a few well-timed summer showers and storms. I now have enough cilantro to stock a Mexican restaurant (OK, well maybe that's a bit much, but enough for a couple of families at least). Faced with a cilantro explosion, I decided to fix a new recipe first tested by my mother-in-law. I'll pass it along for your consideration and tweaking.

1 can black beans (rinsed and drained)
1 small can white shoepeg corn (rinsed and drained)
1 cup salsa (or more)
2 T. lime juice
Cilantro to taste (I snipped off a handful of leaves and cut them up, but some people don't want that much spice)
Green onion (I didn't use them, but mother-in-law recommends them)
1 T. vegetable oil
Dash of garlic salt

Mix all ingredients in bowl. Cover and refrigerate. Serve with tortilla chips.