Make roughly 3 cups of spicy black bean salsa using ranch-flavored black beans, diced tomatoes, whole kernel corn, onion and cilantro with a lime and cumin sauce. Prepare a creamier black bean and corn salsa by combining similar ingredients with a mayonnaise sauce.
To make spicy black bean salsa, drain and rinse a 15-ounce can of ranch-style black beans, and drain a 10-ounce can of diced tomatoes with green chilies. In a medium bowl, stir the beans and tomatoes with 1/2 cups of whole kernel corn, 1/4 cups of finely chopped red onion, 1/5 cup of finely chopped cilantro, 1 tablespoon of lime juice and 1/4 teaspoon of ground cumin. Cover, refrigerate and allow ingredients to steep for 30 minutes before serving.
Prepare the sauce for black bean and corn salsa by blending 1/4 cup of mayonnaise with 1/2 teaspoon of ground cumin and 2 tablespoons of lime juice. Add a 19-ounce can of rinsed and drained black beans, a 11-ounce can of drained corn and 1 cup of halved grape or cherry tomatoes to the mayonnaise mixture. Stir in 1/2 teaspoons of chopped red onion and 2 tablespoons of chopped cilantro, and if desired, add spiciness with 1 teaspoon of jalapeno peppers. Serve immediately, or chill the salsa to your preferred temperature.