This is one of my favorite recipes to take to parties. It can be used as a salsa and eaten with tortilla chips, or if you add a diced avocado and some grilled chicken or shrimp, it makes a lovely salad.
2 cans black beans, drained and rinsed
4 cups corn kernels (fresh, frozen or canned)
1/2 cup chopped Cilantro
1/3 cup lime juice
1/4 cup chopped green onions
1/4 cup finely chopped sweet red onion
1/4 cup canola oil
1 tablespoon cumin
4 cups diced fresh tomatoes
1 small (4 oz) can diced green chiles
optional: Add hot sauce for a spicier salsa
Combine all ingredients in a large bowl and mix well. Chill and serve. Best if made an hour before serving to allow flavors to blend.
The White Oak Inn
Bed and Breakfast Foodie