Awesome Black Bean and Corn Salsa

By Marylee

I substituted frozen corn and it worked just fine for this recipe from Penzey's spice catalog.

Nutritional Information:
Servings 15; Serving Size 1/2 cup (97g); Calories 90; Calories from fat 40; Total fat 4g; Cholesterol 0mg; Sodium 180mg; Carbohydrate 12g; Dietary Fiber 3g; Sugars 2g; Protein 3g.

Ingredients

• 11/2 tsp. WHOLE CUMIN SEEDS
• 2 15 oz. cans black beans, rinsed and drained
• 1 15 oz. can whole kernel corn, drained (or 2 Cups fresh corn kernels, cooked and cut from cob)
• 1 red bell pepper, minced
• 1 small sweet onion, minced (1/2 Cup)
• 1/4-1/2 Cup chopped fresh cilantro (optional)
• 1/4-1/2 Cup chopped fresh parsley
• 1/3 Cup lime juice (juice of 2 limes)
• 1 tsp. grated lime zest (zest from 1 lime)
• 1/4 Cup olive oil
• 2 cloves garlic, crushed
• 1/2 tsp. KOSHER-STYLE FLAKE SALT
• 1 tsp. CRUSHED RED PEPPER FLAKES
• 1/2 tsp. PENZEYS FRESHLY GROUND BLACK PEPPER

Preparation

Step 1

Toast the CUMIN SEEDS in a skillet over medium heat for 1-2 minutes or until brown and fragrant, shaking/stirring often. Crush slightly (ground cumin may be toasted and used as well, but it burns easily so toast over lower heat and stir more). Combine the CUMIN, black beans and remaining ingredients; toss well. Cover and chill in the refrigerator. Use as a side or with tortilla chips as a dip.