Bean and Corn Salsa
Ingredients
| 2 (14.5) cans diced tomatoes, or 2 lbs fresh tomatoes, diced and drained | ||
| juice of 3 limes | ||
| 2 tbs extra virgin olive, more if desired | ||
| 1 (11 oz) can of shoepeg corn, drained | ||
| 2/3 cup chopped cilantro (remember that the steams are where the most flavor is) | ||
| 1 (15 oz) can black beans drained and rinsed | ||
| 1/2 lb frozen endamame, shelled | ||
| 1 cup, red onion, diced | ||
| 3 cloves garlic, finely minced or pressed | ||
| kosher salt and black pepper to taste | ||
| 2 tsp cumin |
This is an easy to make salsa that can be used with tortilla chips, or as a topping for grilled chicken, pork chops or fish.
- Add all ingredients to a large non metal bowl and combine well.
- Cover and refrigerate for 2 hours before serving.
- Stir 2-3 times while marinating.
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