In a food processor, toss in all the cherry tomatoes, red onion, jalapeno, cilantro and lime juice. Use the chop function untill everything is chopped nice and fine, but be careful to not overdo it so that it turns into liquid.
First, drain the black beans and rinse them off. I just run water in the can, drain and repeat several times so they don't turn the salsa runny and black. Then in a large mixing bowl, combine the black beans, corn and your pico de gallo with all the spices.
Stir everything together and do a little taste test to make sure you like the amount of salt and citrus. Add more to your liking and then refrigerate until you're ready to serve! This dip is served cold with warm tortilla chips or cucumber slices!
Serving Size 1 cup