This fresh and flavorful corn salsa lasts for days in the refrigerator and even tastes better the next day! Serve with organic corn tortilla chips, or with your favorite Southwestern or Mexican-style meal.
Ingredients
3 cups
cooked
black beans
rinsed and drained
(or 2 cans)
2
ears of corn
cut from the cob
1½ cups
finely diced
plum tomatoes
(or cherry tomatoes)
½ small
red onions
finely diced
2
serrano chili peppers
finely diced
½ cups
cilantro
chopped
3 tablespoons
lime juice
1 tablespoons
extra virgin olive oil
1 teaspoons
sea salt
