Black Bean and Corn Salsa

This simple salsa is a great addition to mesquite grilled pork chops. If you add a little Spanish rice, you have dinner made in the shade.
  • 1 1/2 c. frozen whole kernel corn -- thawed
  • 1 c. canned black beans -- rinsed and drained
  • 1/4 c. finely diced onion
  • 1/4 c. chopped tomato
  • 1 medium sweet red pepper -- chopped
  • 1 jalapeno pepper -- seeded and finely chopped
  • 1 clove garlic -- minced
  • 2 T. lime juice
  • 2 tsp. chopped fresh cilantro
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Combine corn and remaining ingredients in a medium bowl. Toss gently to mix. Chill the salsa until you are ready to serve it.

  • Yields: about 4 cups salsa
  • Preparation Time: 10 minutes plus chilling time
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