Black Bean and Corn Salsa
ruth goldsmith
ingredients
Ingredients- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 2 1/2 cups fresh corn kernels (about 4 large ears)
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup diced red bell pepper
- 3/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 1 (19-ounce) can black beans, rinsed and drained
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 1/2 C frozen corn kernels (rinse with cold water and let drain)
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- 1 small red onion, diced
- 1/2 C chopped fresh cilantro
directions
Preparation
- 1
Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk.
- 2
Combine corn mixture and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.
- 3
Serve with tortilla chips.
- 4
Refrigerate any leftovers.
Source: ruth goldsmith
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