Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

• 1/2 cup fine chopped white onion
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 3 tablespoons coarsely chopped fresh cilantro
• 1/4 teaspoon lightly toasted, freshly ground cumin
• 1 jalapeno chile, minced
• 2 tablespoons cider vinegar
• 1 tablespoon Red Chile Honey
• 1 teaspoon kosher salt
• 3/4 cup fresh corn kernels
• 3 large ripe Roma tomatoes, diced
• 1 cup cooked black beans

DIRECTIONS

1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

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