Hope one of these will do it.

Joe

CORN AND BEAN SALSA
1 (15 oz.) can black or pinto beans, drained & rinsed
1 c. whole kernel corn, drained
1 c. tomatoes, chopped
1/2 c. green onions, chopped
2 tbsp. cilantro, fresh, chopped
3 tbsp. olive oil
2 tbsp. lime juice
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 serrano chili peppers, seeded & chopped
In large bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. Makes three 3 1/4 cups.

SHOE PEG CORN SALSA
2 cans white Green Giant Shoe Peg corn
1 can petite pois Dubon peas
1 can French cut string beans
1/2 lg. onion, chopped fine
1 sm. green pepper, chopped fine
1 sm. jar chopped pimento
Boil, cool and pour over drained vegetables: 1 tsp. pepper 1/2 c. corn oil 3/4 c. white vinegar 1 c. sugar Refrigerate overnight.

SALSA
2 c. seeded & chopped ripe tomatoes
2 1/2 tbsp. seeded & chopped fresh jalapeno peppers
1/2 c. finely chopped scallions
2 tbsp. chopped fresh cilantro
4 tsp. minced garlic
2 tbsp. lime juice
Generous pinch cayenne pepper
Salt & freshly ground black pepper to taste
Blue corn or regular tortilla chips
To prepare salsa, combine all the ingredients in bowl and mix well. Salsa can be made up to a day ahead. Drain well before using. To serve, remove sides from springform pan and place cheese cake on serving tray. Spread half salsa over top of cheesecake and place other half in serving bowl. Garnish cheesecake with chips. To serve, spread a little cheesecake and salsa on tortilla chips.

BLACK BEAN AND CORN SALSA
1 1/4 c. cooked black turtle beans
1 1/4 c. cooked fresh corn kernels
3/4 c. finely diced red onion (rinsed)
3/4 c. red or green bell pepper
2 jalapenos, minced
1/2 c. balsamic vinegar
1/3 c. virgin olive oil
1 1/2 tsp. Dijon mustard
Salt and pepper
1/4 c. chopped flat leaf parsley
Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.