Corn and Black Bean Salsa
Makes about 3 cups
2 ears corn*
1 cup black beans
1 medium tomato, seeded and diced
1/4 medium red onion, finely diced
1 jalapeno, seeds and veins removed, finely diced
2 tablespoons of chopped fresh cilantro
2 tablespoons of lime juice
2 teaspoons olive oil
1/2 teaspoon cumin
Salt to taste
Boil corn for 1 minute and cool under running water. Cut off kernels and place in a bowl with remaining ingredients. Stir until thoroughly mixed. Serve this hearty salsa at room temperature or chilled.
*One medium ear of corn will yield approximately 1/2 cup of kernels.