Fresh Corn and Black Bean Salsa

Cookbook Category: Salsa / Pickles / Relishes

From the article Corn on the Fourth of July, featuring five fresh corn recipes.

1-1/2 cups fresh corn, cut from cob
1 cup canned black beans, rinsed and drained
1 medium red pepper, chopped
1/4 cup finely chopped onion
1 jalapeño pepper, seeded and finely chopped (you may use more, depending on the size of the pepper and personal tastes)
1 clove garlic, minced or put through a garlic press
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 to 3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put the corn in a small saucepan, barely covering it with water, and bring to a boil. Boil for 3 minutes until crisp-tender. Drain and cool.

Combine corn with remaining ingredients. Cover and refrigerate for at least 1 hour to allow flavors to develop. Bring to room temperature before serving. Makes about 4 cups.