Black Soybean Salsa

From: Chef David Garcia, Dubuque Golf and Country Club, Iowa. Yield: approximately 2 cups.

15-oz. can black soybeans, drained and rinsed
1 small tomato, diced
¼ small yellow onion, minced
2 large cloves garlic, minced
1 Tbsp. cilantro, chopped
1½ jalapeños, minced
1½ limes

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