Recipes from Mexico :: Mexican Salsas and Condiments
Serve this with grilled chicken and meat. 2 med. fresh ears of corn,
roasted or steamed, then cooled
1 c. black beans, cooked and drained
1/4 c. finely minced red onion
1/4 c. finely minced red bell pepper
3 Tbsp. freshly squeezed lime juice
2 Tbsp. finely minced fresh cilantro
1 Tbsp. extra-virgin olive oil
1 red jalapeño chile, seeded and finely
minced, or to taste
1 large clove garlic, peeled and finely minced
1/2 tsp. ground cumin
Salt, to taste Cut corn kernels from the cob with a sharp knife. Stir together kernels and remaining ingredients except salt in a mixing bowl. Taste and add salt, as needed. Cover and refrigerate until ready to serve.
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