Black Bean, Corn and Red Pepper Salsa

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It’s delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa

For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups

1 1/2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. Serve as a salad or accompaniment to grilled fish, chicken, meat.