If you would like a cool, refreshing snack, appetizer or side dish, try this salsa recipe. I acquired it at least 6 years ago from my dear friend Laura Brown. She generously shared it with me after I fell in love with it at a potluck. Laura is a true friend. When I was struggling with the infections in my right knee for 3 years, she was always there to help. She even brought her sons to wash my windows one saturday. That is above and beyond the call of friendship!
This recipe uses simple ingredients and is really low fat and fresh tasting. It can be altered to your taste. Add more or less hot pepper to your taste. I have used yellow/white corn mix from a can or frozen instead of the shoepeg corn. But if you have fresh corn, even better, just blanch it first and then cut off the cob. I have also added green peppers or banana peppers if I have them fresh. Serve with tortilla chips as a salsa dip, or use it over a baked chicken breast or to top off a taco. Enjoy!
Black Bean and Corn Salsa
1 lb. fresh tomatoes, diced
2 Tbsp. onion , chopped
2 serano or jalapeno peppers, chopped finely (seed them if you was them less hot)
2 Tbsp. fresh cilantro, chopped
1 tsp. sugar
1 tsp. salt
1-2 Tbsp. fresh lime juice
2 cups cooked (canned) black beans, drained and rinsed
2 cups white shoepeg corn, drained
Combine all ingredients and let set in refrigerator for 1 hours for flavors to blend.
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