This salsa holds up well for 4-5 days in the fridge. With the addition of cucumber and/or jicama, this becomes a fabulous chopped salad, enjoyable all on its own.
2cupsfresh corn kernels (frozen or canned will work too)
1clovegarlic, finely minced
2tspground cumin (or more to taste)
1cupred onion, chopped
1cupred bell pepper, diced (or orange/yellow)
2cansblack beans, rinsed and well drained
1cupplum tomatoes, chopped
1/2cupcilantro, chopped (can sub parsley)
3tbspfresh lime juice
1tbspred wine vinegar
1-2jalapeño peppers, seeded, deveined, and finely chopped
Heat the oil and sauté the corn and garlic in a cast iron skillet until it browns. Stir in the cumin and remove from the heat to cool.
Add the corn to the rest of the ingredients in a large bowl with enough room to stir everything up really well.
Start slowly with the chiles – you can always add more. If you’ve gone a little overboard, adding½-1 cup diced English cucumber will help tame a too-spicy salsa.
I’ve recently discovered canned Rotel tomatoes with green chiles and like the flavour a lot.They can be used, drained, in addition to or instead of fresh tomatoes. If you stick with regular tomatoes, seed and drain them first to get rid of some of the liquid.