Corn, Tomato and Black Bean Salad
|
1 cup fresh corn kernels 16 oz can black beans rinsed and drained 2 large ripe tomatoes seeded and coarsely chopped 1 small onion finely diced 2 jalapeno peppers seeded and finely diced 2 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons salt freshly ground black pepper to taste 1/4 teaspoon ground cumin 1/8 teaspoon dried oregano chopped fresh cilantro to taste (optional) |
Combine all ingredients in serving bowl. Stir gently and let stand 50 minutes before serving.
The first time I made this people ate it like a salsa, dipping it out with chips, so that is how I always serve it now. Best made with garden fresh veggies.
© 2024 Shorewings
Website Hosted by: Tidal Media Group