Black Bean + Corn Salsa

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.


 4 cups cooked black beans
 2 cups cooked corn kernels
 2 large, ripe tomatoes, roughly chopped
 1 large red or yellow bell pepper, finely diced
 ½ jalapeño pepper, seeds removed, finely chopped
 1 large red onion, finely chopped
 ¾ cup finely chopped fresh coriander
 1 tsp minced garlic or minced garlic in oil
 2 tsp ground cumin
 1 tsp ground coriander
 1 Juice of 1 lime
 2 tbsp olive oil
 Freshly ground black pepper to taste



If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.


Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

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