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Black Bean and Corn Salsa
Serve this with grilled chicken and meat.
2 medium fresh ears of corn,
roasted or steamed, then cooled
1 cup black beans, cooked and drained
1/4 cup finely minced red onion
1/4 cup finely minced red bell pepper
3 tablespoons freshly squeezed lime juice
2 tablespoons finely minced fresh cilantro
1 tablespoon extra-virgin olive oil
1 red jalapeņo chile, seeded and finely
minced, or to taste
1 large clove garlic, peeled and finely minced
1/2 teaspoon ground cumin
Salt, to taste
Cut corn kernels from the cob with a sharp knife. Stir together kernels and remaining ingredients except salt in a mixing bowl. Taste and add salt, as needed. Cover and refrigerate until ready to serve.
