Bean and Corn Salsa
|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.