|Black Bean Salsa with Sweet Corn ~ Homegrown tomatoes, onion & fresh-from-the field corn (literally from just across the street) make for a perfect way to enjoy the end of summer garden bounty.|
The last of our sweet corn is now gone. We've enjoyed having some of the freshest picked corn available. I mean, how could it get any fresher? When it gets handed to you, fresh picked from the stalk, it's awesome! With this last of the season sweet corn, I made a ~ Black Bean Salsa with Sweet Corn ~ including some homegrown tomatoes and onion, too. This is the perfect end of summer treat! If you don't have any fresh sweet corn, just use canned corn, or thawed out frozen corn will work fine, too. Hope you are enjoying these last few days of summer as much as we are!
Black Bean Salsa with Sweet Corn
makes a bowlful
- 1 cup lightly cooked sweet corn kernels
- 1 can black beans ~ drained & rinsed
- 1 cup fresh chopped tomatoes
- 1 cup chopped cilantro
- 1/4 cup diced onion
- 1/2 jalapeno, minced ~ or more, to taste (optional)
- 1 Tbsp olive oil
- 3 Tbsp fresh squeezed lime juice
- 2 tsp cumin
- salt & pepper, to taste
Quickly cook a few fresh ears of corn, in boiling water & cut the kernels off. Allow to cool while assembling all the other ingredients.
Mix together all of the above, in a large bowl, when the corn has cooled. For best flavor, allow the salsa to marinate in the fridge, for at least an hour or overnight. (but, if you just can't wait, have at it :) Serve with your favorite chips. Enjoy!