Black bean-and-corn salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh corn* -- cut from cob |
| 1 | cup | Canned black beans -- rinsed |
| And drained | ||
| 1 | medium | Sweet red pepper -- chopped |
| 1 | Jalapeno pepper -- seed & | |
| Finely chop | ||
| 1 | Clove garlic -- pressed | |
| 2 | tablespoons | Lime juice |
| 2 | teaspoons | Fresh cilantro -- chopped |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients.
Makes 4 cups of salsa.
Cook's Notes: 1½ cups frozen whole kernel corn may be substituted. For variation and additional flavor, try adding chopped tomatoes and onions or sliced scallions.
Recipe By : Southern Living
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