抖阴ap

Recipe by Marge Poore, “1000 Mexican Recipes” (Wiley 2001). Makes about 3 cups.

Ingredients

2       ears corn

1       cup black beans

1       medium tomato, seeded and diced

1/4    medium red onion, finely diced

1       jalapeño, seeds and veins removed, finely diced

2       tablespoons of chopped fresh cilantro

2       tablespoons of lime juice

2       teaspoons olive oil

1/2   teaspoon cumin

        Salt to taste

Directions

Boil corn for 1 minute and cool under running water. Cut off kernels and place in a bowl with remaining ingredients. Stir until thoroughly mixed. Serve the salsa at room temperature or chilled.