Corn Salsa

Yield: approximately 2 cups

 

 

Ingredients:

 

1¼ cups raw* corn kernels (approximately 1 ear of corn)

 

½ cup cooked black beans, rinsed and drained (to prevent liquid from staining the salsa)

 

3 Tablespoons chopped plum tomato, seeded

 

3 Tablespoons chopped red onion

 

½ Tablespoon minced fresh jalapeño pepper

 

1 Tablespoon chopped fresh cilantro

 

1 ½ Tablespoon freshly squeezed lime juice, pips removed

 

1 Tablespoon vegetable or sunflower oil

 

¼ teaspoon salt

 

¼ teaspoon ground cumin

 

 

 

Salad Additions:

 

Chopped black olives

 

Diced celery

 

Crisp bacon pieces

 

Chopped poached chicken breast

 

Chopped hard boiled egg

 

Chopped ham

 

Chopped salami

 

Cheese cubes

 

 

Directions:

 

Combine all of the ingredients in a bowl.

 

Toss to coat.

 

Use in a recipe or plate and serve.

 

 

The salsa can become a side dish or salad as is or with any of the chosen additions.

 

 

* The corn kernels can be raw, grilled, boiled, or canned. The most important factor is that the kernels are crisp, not soggy. Try it raw. It is amazing.