Corn, Tomato, and Black Bean Salsa |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better. Ingredients:
1 cup finely chopped onion |
2 teaspoons minced garlic |
4 tablespoons olive oil |
6 tablespoons coarsely chopped fresh cilantro |
1/2 teaspoon lightly toasted,freshly ground cumin seed |
2 jalapeno chiles, minced |
4 tablespoons cider vinegar |
2 tablespoons red chile honey (see ingredients below) |
2 teaspoons salt |
1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn) |
6 large coarsely chopped ripe roma tomatoes |
1 (15 ounce) can black beans |
1 cup honey |
1 tablespoon red chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon garlic salt |
Directions:
1. To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
2. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
3. To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
4. Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
5. Add the corn, tomatos, black beans and sauteed ingredients.
6. Stir to combine thoroughly.
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