Spicy Black Bean and Corn Salsa

My first attempt at salsa without a recipe or mix. It is yummy. :o)

• 1/2 cup black beans, dry or 1 can black beans drained and rinsed
• 1 tablespoon plus 1 teaspoon cumin, divided 
• 1 tablespoon plus 2 teaspoons salt, divided 
• 1/2 teaspoon black pepper, divided 
• 1/4 teaspoon celery seed
• dash red pepper flakes
• 9 cups water, divided
• 1 cup frozen corn, thawed
• 1 green bell pepper
• 2 jalapeños (use only one for less heat)
• 4 medium-large tomatoes
• 1 large Roma tomato
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/4 cup lemon or lime juice
• 1 teaspoon chili powder

Directions

1. For black beans: add dry black beans and 5 cups water to a medium saucepan and bring to a boil. Boil 2 minutes, cover and remove from heat. Let rest 1 hour, then drain and rinse. Place saucepan back on the stove and add 4 cups water, 1/4 teaspoon black pepper, 1 teaspoon cumin, 1 tablespoon salt, celery seed, and red pepper flakes to the bean. Let simmer over medium-low heat for 1 1/2 - 2 hours until beans are cooked. Don't let the beans get mushy.
2. Spray a baking sheet with cooking spray and place tomatoes, green peppers, and jalapenos on it. Turn broiler and "roast" for 10-15 minutes. Wearing gloves, peel the skins off the tomatoes and peppers. Chop.
3. In a large saucepan, sauté onions in olive oil for 5 minutes. Add tomatoes, peppers, lemon/lime juice, and remaining spices. Simmer 15 minutes. Add corn and beans, simmer another 5-10 minutes. 
4. Cover and place in the refrigerator till cool. 

Yields 4-5 cups salsa.