Corn and Black Bean Salsa
This tasty version of salsa features corn, black beans, peppers, lime, spices and fresh herbs.
2 cups frozen corn kernels
1/2 cup canned black beans, rinsed well
2 tablespoons vegetable oil
2 tablespoons diced red pepper
1 garlic clove, minced
1 jalapeño pepper, seeded, deveined and chopped
1 tablespoon fresh lime juice*
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Tortilla chips for accompaniment
- Combine corn, black beans and remaining ingredients in medium non-metallic bowl, except for the fresh cilantro and parsley. Cover and refrigerate.
- Bring to room temperature before serving and add the freshly chopped parsley and cilantro.
- Serve with tortilla chips.
Makes 12 servings.