This is ready in record time; there is no need to thaw the corn or refrigerate the assembled salsa. It turned out to be a summery dish, but I was making black bean soup and I cooked more beans then intending to. So I thought why not make a salsa and combine the beans with some frozen corn. It is delicious, but the cumin and the Tabasco both add heat so handle them with care. I know people who would be just as happy to omit the cumin and the Tabasco. Then again others would chop an entire chili on the top.BLACK BEAN AND CORN SALSA
1 can black beans [or 1/2 cup of soaked and cooked black beans]
2 cups frozen corn
1/4 cup chopped red onion
1/2 tsp cumin seeds
salt and pepper to taste
1 tsp Tabasco sauce [optional]
juice of 1/2 lime
4 ripe baby tomatoes, chopped
2 Tbsp olive oil
• Rinse the black bean under cold running water and drain.
• Place the drained beans in a medium sized salad bowl.
• Add the frozen corn and mix to combine.
• Chop the red onion
• Add the chopped red onion, cumin seeds, salt and pepper to taste, Tabasco sauce and the juice of half a lime.
• Toss the gently.
• Chop the tomatoes and add to the salsa.
• Finally; drizzle with olive oil.
• Lasts rather well, but you may serve it immediately.
