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Black bean corn salsa

Published On: Apr 24 2012 02:00:16 PM CDT
Updated On: May 14 2012 05:51:23 AM CDT
Black bean corn salsa

S&W

Makes 2 cups

Serve this colorful salsa atop warm or chilled grilled fish or chicken, on a salad, or as a side dish for summer sandwiches. The salsa will keep in a covered container in the refrigerator for up to 2 days.

¼ cup fresh lime juice

¼ cup coarsely chopped fresh cilantro, or to taste (do not used dried cilantro; if fresh is unavailable, substitute fresh basil or Italian flat-leaf parsley)

2 teaspoons minced jalapeño pepper, or to taste

2 cloves garlic, minced, or to taste

½ teaspoon sugar Dash of salt, or to taste

Dash of freshly ground pepper, or to taste

½ cup canned black beans, drained and rinsed

1 plum tomato, cut into ¼-inch cubes

½ cup frozen corn, thawed (or cut fresh corn from cobs and blanch)

1 scallion, finely chopped

Stir together the lime juice, cilantro, jalapeño pepper, garlic, sugar, salt, and pepper in a medium bowl.

Stir in the beans, tomato, corn, and scallion. Taste and adjust the seasoning.

Refrigerate in a covered container for at least 1 hour before serving.

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