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Corn and Black Bean Salsa

2 cups corn kernels (fresh or frozen)
2 medium tomatoes, seeded and diced
1 small green peppers or 1 small banana pepper, seeded and diced
1 (15 ounce) can black beans, drained and washed
14 cup cilantro leaf, chopped (more if desired)
1 inch fresh ginger, cut into smaller than matchstick pieces
2 teaspoons minced garlic cloves
4 tablespoons lime juice
1 tablespoon honey
14 teaspoon cumin
salt and pepper


Seed and dice tomatoes and pepper and add to corn. Chop cilantro and add. Rinse, drain and add black beans. Dice ginger and add with garlic. In a separate bowl, add lime juice, honey and cumin. Whisk until mixed, add to salsa. Add salt and pepper to taste. Refrigerate for 1 hour prior to serving, the longer the better. Serve with chips or as a side dish with fish or meat.

Source: www.food.com