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Corn and Black Bean Salsa
The salsa can be made earlier in the day and refrigerated.
Ingredients
Serves 6 to 8
2 cups fresh or frozen corn (about 4 ears)
1 1/2 cups canned black
beans
3/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/2 - 3/4 jalapeno pepper, seeded and
chopped (wear rubber gloves and avoid rubbing eyes)
4 tablespoons fresh lime
juice
3 tablespoons olive oil
1/2 teaspoon ground cumin
Pinch of
sugar
Salt and pepper to taste
2 tablespoons fresh cilantro,
chopped
1. If using fresh corn, blanch for 1 minute (place corn in boiling
water, then immediately plunge it into cold water to stop the cooking process.)
Remove kernels from cobs. Set aside.
2. Drain and rinse black beans. Set
aside.
3. Combine rest of ingredients. Add corn and black beans.
Refrigerate.
4. Add cilantro just before serving.
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