Corn and Black Bean Salsa

Name: Corn and Black Bean Salsa
Ingredients: 1 large ear of corn, shucked; 1 cup drained rinsed black beans (canned or homemade); 1 medium tomatoes, finely chopped; 14 medium red onion, finely diced; 2 jalapeno peppers, seeded and finely diced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons olive oil; 12 teaspoon ground cumin; 14 teaspoon salt (to taste)

10 ingredients

6 steps

Ingredients

1 large ear of corn, shucked
1 cup drained rinsed black beans (canned or homemade)
1 medium tomatoes, finely chopped
14 medium red onion, finely diced
2 jalapeno peppers, seeded and finely diced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil
12 teaspoon ground cumin
14 teaspoon salt (to taste)

Directions

1

In a large pot of boiling water, cook the corn until just tender, 3-4 minutes.
2

Cool under running water.
3

With a sharp knife, cut the kernels off the cobs.
4

Put the corn kernels in a large bowl; mix in black beans, tomato, onion, jalapeno, cilantro, lime juice, oil, and cumin.
5

Season to taste with salt.
6

Serve within 4 hours, cold or at room temperature.