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