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• 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.

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Note: If good fresh corn is not available, use 1-1/2 cups frozen whole kernel corn.

For more salsa recipes, see

• Salsa Time - Salsa recipes by John Raven
• Tex-Mex Salsa
• Rojo Salsa
• Fresh Tomato Salsa
• Canteloupe Salsa