Yield: approximately 2 cups





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





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.