Spicy Corn & Black Bean Salsa

I have a lot of fresh corn still and have already frozen plenty for the year. I really love hot, spicy salsas and I thought it would be fun to try a corn salsa. I just tinkered with it till I came up with a flavor combination that worked.

This works. The jalapenos give it a great bite. The sweetness of the corn balances with the hearty black beans, then the onion, garlic, peppers, cumin and cilantro round out the taste. It’s all the freshness and kick of summer in one little spicy bowl.

This might just be my new go-to summer salsa.

Spicy Corn & Black Bean Salsa

Ingredients:

• 1 1/2 c. corn (about 3 cobs)
• 1 – 3 jalapenos (I used 3, but I like it really spicy-adjust to your heat tolerance!), finely chopped
• 1 onion, finely chopped
• 3  – 4 cloves of garlic, peeled and chopped
• 1/2 c. black beans
• 2 c. chopped tomato
• A bunch of fresh cilantro leaves
• 1 t. cumin
• 1 t. Red Robin seasoning (or seasoned salt)
• 1/2 t. salt

Mix all the ingredients together in a bowl. Let sit for an hour or so to let the flavors blend. Keep any leftover salsa in the fridge.

It’s great with chips.

Or you can use it to transform an egg and tortilla into a lovely breakfast burrito.

This recipe was shared at Recipe of the Week: Superbowl Snacks.