Corn 'n' Black Bean Salsa

By carvalhohm2

Ingredients

• 1 (15-ounce) can black beans, rinsed and drained
• 2 ears fresh corn on the cob (about 1 cup kernels) (see Note)
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped fresh cilantro
• 3 scallions, thinly sliced
• 3 tablespoons lime juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Preparation

Step 1

In a large bowl, combine black beans, corn kernels, bell pepper, cilantro, scallions, lime juice, vinegar, cumin, and salt; toss gently until well blended..

Cover and chill at least 30 minutes before serving.


•To remove corn from the cob, cut wide end so it stands up, then using a sharp knife or corn stripper, cut off the kernels.

•Serve with tortilla chips.

•This will keep in the refrigerator up to 3 days if stored in an airtight container.