Black Bean and Corn Salsa

Corn and black bean is a classic combination. This is wonderful with grilled meats and a great dip for tacos.

• 3 medium ears of corn, cooked and cooled
• 1-1/2 cups black beans, cooked and drained
• 1 small red onion, roughly chopped
• 1 small red bell pepper, roughly chopped
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons extra-virgin olive oil
• 1 serrano pepper, finely minced (or 2 if seeded)
• 1 large clove garlic, peeled and finely minced
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 tablespoons finely minced fresh cilantro

METHOD

Cut corn kernels from the cob into a mixing bowl. When finished cutting, scrape the ears with the dull edge of a knife to get a little juice.

Add remaining ingredients except salt and cilantro. in a mixing bowl. Stir gently to combine and season with salt to taste. Cover and refrigerate until ready to serve. When ready to serve add the cilantro and mix well.

Contributor: David G.

this recipe from www.inmamaskithchen.com

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