I have been making this salsa since I set out on my own, and my mom made it for years before that. It's from the Colorado Collage cookbook, a great collection put out by the Junior League of Denver. I took it up a notch this time by grilling fresh corn, but it's also great with a simple bag of the frozen variety. You just toss together the fresh ingredients, let the flavors marry, then toss in fresh tomatoes right before serving. It's especially good later in the summer, when you can get local, in season corn and tomatoes. The salsa is amazing as a part of a Mexican spread, but is also great as part of any American cookout menu. It is rare to see a warm weather party at my house where this salsa doesn't make an appearance. Enjoy!
Black Bean and Corn Salsa
from Colorado Collage Cookbook
15 oz can black beans, drained and rinsed
16 oz corn, fresh or frozen and defrosted
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 Tbsp vegetable oil
1 Tbsp cumin
salt and pepper, to taste
1/3 cup seeded and chopped tomatoes
Combine all ingredients except the tomatoes. Cover and chill at least 2 hours, or overnight.
Just before serving, chop the tomatoes and fold into the corn and bean mixture. Adjust seasoning as needed, and serve with tortilla chips.