While we may be having a little taste of what I call winter-summer (it has been freaking freezing this week…I remember we had a summer-winter in the Shire last year), I trust that warm weather is on the way. This is one of my favorite recipes – light, tasty, spicy and perfect for the season. I serve it as a side or main dish, with my current passion – sprouted corn tortillas warmed with a bit of cheese between, quesadilla style.
Summer Black Bean Salsa Recipe
- 1 can (16 oz) black beans (I used Eden brand)
- 1 cup frozen corn
- Juice of 2 limes
- Two or three slices of red onion, chopped, makes about 1/4 cup
- 1/4 red pepper, chopped
- 1/2 cup fresh cilantro
- 1/2 tsp tobasco sauce
- 1/3 cup cold-pressed EVOO
- Plenty of salt and pepper (to taste)
Could not be easier. Toss and enjoy (this is a recipe that while delicious, can be better the second day due to marinating).