Fresh Corn and Black Bean Salsa
A wonderful salsa to make in the season when fresh corn is abundant. Unseeded and with ribs removed, a fresh jalapeño adds a very special flavor and not a lot of heat.
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.
Note: From the article Corn on the Fourth of July, featuring five fresh corn recipes. If good fresh corn is not available, use 1-1/2 cups frozen whole kernel corn. In our photograph, the salsa is photographed in the Scarlet Red Fiesta stacking cereal bowl.
For more salsa recipes, see
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