Southwestern Salsa with Black Beans & Corn (Marie Livesay)

1 1/2 tsp. cumin seeds
2 (15 oz.) cans black beans, rinsed and drained
1 (15 1/4 oz.) can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced (1 cup)
1/2 cup fresh cilantro, chopped
1/2  cup fresh parsley, chopped
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 tsp. salt
1 tsp. dried crushed red pepper
1/2 tsp. freshly ground black pepper

Toast cumin seeds in skillet 1-2 minutes until brown and fragrant.. Combine with remaining ingredients. Cover, chill in refrigerator up to 1 week. (From the Ultimate Southern Living Cookbook)