This fresh salsa is perfect with chips, on tacos or as a salad with chopped romaine and avocado.
Makes: A big bowl full of fresh corn salsa/salad.
What You’ll Need:
• 5 ears of fresh corn
• 1 can of black beans
• 3/4 cup diced red onion
• 1 cup grape tomatoes
• 3 limes
• 1 jalapeño pepper, seeded
• Fresh cracked sea salt (to taste)
• 1 tsp Garlic powder (optional)
Rinse and drain the black beans and put them in a mixing bowl. Next, rinse the corn ears and slice kernels off then add to the mixing bowl. Dice red onion and jalapeño pepper (remove seeds!) and cut grape tomatoes into quarters and also add to the mixing bowl.
Slice limes in half and squeeze juice over your corn salsa mixture. Top with garlic powder and a fresh cracked sea salt (I honestly love salt and used 6 or 7 grinds… If your blood pressure is okay, go for it). Toss all of your ingredients. Cover mixing bowl with clear cling wrap or a lid and refrigerate for at least 15 minutes to let the flavors marinade. Enjoy! Store leftovers in the refrigerator.