Simple Bean and Corn Salsa

From the kitchen of One Perfect Bite...This gorgeous salsa was made twice by my oldest daughter who, as you can tell, is no slouch in the looks department herself. She tends to do things twice. There are two bachelor degrees, both taken in hard majors, that were earned simultaneously when she was an undergraduate at CMU, and there are, of course those 2 really together grandsons she has given us. At any rate, her salsa, refrigerated to ripen for a fish taco supper, was found and devoured by the males of the family who thought it was a snack. Fortunately, this is one of those blessedly simple recipes that comes together in minutes and she was quickly able to put dinner back on course.The recipe is very easy to follow and it is a great dish for young cooks to try. While a bit of smoky flavor will be sacrificed, the toasting of the cumin  can be overlooked if you are busy and simply want to get dinner on the table. Here is how it is made.



Black Bean and Corn Salsa...from the kitchen of One Perfect Bite courtesy of Penzeys

Ingredients:
1-1/2 teaspoons ground cumin, lightly toasted
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained (or 2 cups fresh corn kernels, cooked or 2 cups frozen corn kernels, thawed)
1 red bell pepper, minced
1/2 cup minced sweet onion
1/4 to 1/2 cup chopped fresh cilantro (optional)
1/4 to 1/2 cup chopped fresh parsley
1/3 cup lime juice (juice of 2 limes)
1 teaspoon grated lime zest (zest from 1 lime)
1/4 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper

Directions:
Combine the cumin, black beans, corn, bell pepper, onion, cilantro, parsley, lime juice and zest, olive oil, garlic, salt, red pepper flakes and black pepper in a large bowl. Toss thoroughly to combine. Cover and chill in the refrigerator. Use as a side or with tortilla chips as a dip. Yield: 14 to 16 servings.

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