Black bean-and-corn salsa

Yield: 4 Servings

Measure Ingredient
1½ cup Fresh corn* -- cut from cob
1 cup Canned black beans -- rinsed
\N \N And drained
1 medium Sweet red pepper -- chopped
1 \N Jalapeno pepper -- seed &
\N \N Finely chop
1 \N Clove garlic -- pressed
2 tablespoons Lime juice
2 teaspoons Fresh cilantro -- chopped
¼ teaspoon Salt
¼ teaspoon Pepper

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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