Corn Salsa Recipe
Ingredients
- 2 cups diced ripe tomatoes
- 2 cups fresh corn kernels
- 12 oz-can black beans, rinsed well, drained
- 4 green onions, sliced thin
- 1 or 2 green jalapeño, seeded, diced fine
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 lemon, juiced
- 1 fresh lime, juiced
- 3 tbsp olive oil
- 1/4 teaspoon dried oregano
- 1/2 tsp sugar
- salt and fresh ground black pepper to taste
Directions
Toss all ingredients in a large glass or stainless steel bowl to combine.
Cover and refrigerate for at least 1 hour before serving.
May be made up to 8 hours ahead.
Toss well before service.
Source
Recipe Courtesy of John Mitzewich (via About.com American Food)
