I’ve been enjoying all the fresh veggies I can get my hands on this season. My tomatoes are growing ok but I’ve left the rest to the farmers at the market; rather glad I did with this heat and drought we’ve been having. Weeding the garden and sweating in the sun are far from my favorite activities. I got my hands on a few dozen ears of corn the other day and had to freeze some for winter; I decided another corn salad would be delicious and I wanted to try a version with black beans. This was great all on its own, with tortilla chips, and on the soft tacos we made. Adjust as desired; we like spicy so 2 jalapeno heated everything up nicely.
Black Bean and Corn Salsa
- 1/2 medium onion ~ diced
- 2 jalapeno ~finely diced
- 2 small tomato ~ chopped
- 1 lime ~ juice
- 1 can black beans ~ drained and rinsed
- 1 1/2 cups fresh corn cut off the cob
- 1 Tbs fresh cilantro ~ chopped
- salt and pepper
Combine all ingredients adding salt and pepper to taste.
Enjoy ~ Kimberly