Corn and Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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In '1,000 Mexican Recipes' by Marge Poore Ingredients:
1 large ear of corn, shucked |
1 cup drained rinsed black beans (canned or homemade) |
1 medium tomato, finely chopped |
1/4 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 |
1/2 teaspoon ground cumin |
1/4 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.
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