Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained 1 11 oz. can whole kernel corn, drained 1 t minced fresh jalpeno pepper 1 avacado, chopped 2 medium tomatoes, chopped 1 red bell pepper, chopped 1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro) 1/4 c. diced red onion 1/4 c. fresh lime juice (about 2 limes, squeezed) 1 t. salt tortilla chips for dipping Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.