Black bean corn salsa
Makes 2 cups
Serve this colorful salsa atop warm or chilled grilled fish or chicken, on a salad, or as a side dish for summer sandwiches. The salsa will keep in a covered container in the refrigerator for up to 2 days.
¼ cup fresh lime juice
¼ cup coarsely chopped fresh cilantro, or to taste (do not used dried cilantro; if fresh is unavailable, substitute fresh basil or Italian flat-leaf parsley)
2 teaspoons minced jalapeño pepper, or to taste
2 cloves garlic, minced, or to taste
½ teaspoon sugar Dash of salt, or to taste
Dash of freshly ground pepper, or to taste
½ cup canned black beans, drained and rinsed
1 plum tomato, cut into ¼-inch cubes
½ cup frozen corn, thawed (or cut fresh corn from cobs and blanch)
1 scallion, finely chopped
Stir together the lime juice, cilantro, jalapeño pepper, garlic, sugar, salt, and pepper in a medium bowl.
Stir in the beans, tomato, corn, and scallion. Taste and adjust the seasoning.
Refrigerate in a covered container for at least 1 hour before serving.