Black Bean & Corn Salsa

This salsa is a great accompaniment to carnitas, tacos or just tortilla chips as a snack. Feel free to increase or decrease the spiciness to your liking.

· 1 cup canned black beans drained and rinsed
· 1 cup corn kernels—frozen, canned or fresh cooked
· 1/2 medium sweet red pepper—chopped
· 1/2 medium red onion—chopped
· 1/2 cup ripe tomato—finely diced
· 1/4 cup cilantro—chopped
· 4 green onions—chopped
· 2 fresh jalapeno peppers—seeded & minced
· 2 cloves garlic—minced
· 2 tbsp lime juice
· 1 tsp salt
4 In a mixing bowl, toss together4 all the ingredients. Taste and adjust seasoning to your desired “heat quotient.”
4 Let sit at room temperature for about 30 minutes or refrigereate for atleast one hour before serving.
Once you’ve mastered the “spice aspect” I promise it will become one of your stand-bys for all sorts of get-togethers.