Black Bean and Corn Salsa Recipe

My jalapeños peppers have been growing like crazy and I have had to start harvest to prevent the plants from stop producing.  Given my tomatoes are still green I have been itching to do something with them, I decided to make some corn salsa.  Given I couldn’t find a recipe that matched the ingredients I had on hand I decided to make my own.

CVG Black Bean and Corn Salsa Recipe

• 2 ears of corn (1-1/2 cups frozen corn)
• 1 small onion (chopped)
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 2-3 cloves of garlic (chopped)
• 1/4 cup white vinegar
• 3 T sugar
• 1 chopped seeded jalapeño
• 1 chopped unseeded jalapeño
• 1-1/2 cups black beans (canned)

Directions: Cook corn for 2 minutes in boiling water and submerge in ice cold ice water.  This helps stop the corn from cooking any more and also make handling while cutting the kernels a little more pleasant.  Cut off kernels and add to bowl.  Chop/slice remaining ingredients and add to bowl, stir, and refrigerate and serve chilled.

If you like your salsa a little spicier leave both pepper seeded.