Corn and bean salsa
3 ears corn
1 can black beans, rinsed and drained
1 can petite diced tomatoes, well-drained (Dump them in a mesh strainer and shake them thoroughly. Pick out any bad bits while you're at it - bits of stem-end tomato or skin, that sort of thing)
1 red onion, finely chopped
juice of 2 limes
1/4 c. fresh cilantro, minced
1/4 tsp. cumin
1/2 tsp. roasted Ancho chili powder
1/2 tsp. salt
1/2 tsp. Tabasco
1/3 c. cider vinegar
Cut the kernels off the cob and put them in a large, non-reactive mixing bowl with the black beans, onion, tomatoes and cilantro. Add spices, lime juice, vinegar, and Tabasco, and mix thoroughly. Be generous with the spices, a little extra won't hurt anything.
You can eat this right away, but it's better if it's set for a day or two in the refrigerator.
1 can black beans, rinsed and drained
1 can petite diced tomatoes, well-drained (Dump them in a mesh strainer and shake them thoroughly. Pick out any bad bits while you're at it - bits of stem-end tomato or skin, that sort of thing)
1 red onion, finely chopped
juice of 2 limes
1/4 c. fresh cilantro, minced
1/4 tsp. cumin
1/2 tsp. roasted Ancho chili powder
1/2 tsp. salt
1/2 tsp. Tabasco
1/3 c. cider vinegar
Cut the kernels off the cob and put them in a large, non-reactive mixing bowl with the black beans, onion, tomatoes and cilantro. Add spices, lime juice, vinegar, and Tabasco, and mix thoroughly. Be generous with the spices, a little extra won't hurt anything.
You can eat this right away, but it's better if it's set for a day or two in the refrigerator.