Ingredients
* 1 15 oz can of black beans, drained and rinsed
* 1 11-15 oz can of corn kernels – frozen, canned or fresh cooked (may grill the corn on the cob and take the kernel off of corn to use it in this recipe)
* 1/2 medium sweet red pepper, chopped
* 1/2 medium green pepper, chopped
* 1/2 yellow or orange pepper chopped
* 1 medium red onion, chopped
* 1/2 yellow or vidalia sweet onion chopped
* 2 ripe tomatoes finely diced
* 1 cup crushed tomatoes from can (sometimes I use any left over tomato salsa from fridge if I don't have crushed tomatoes in my pantry)
* 1/2 cup chopped cilantro
* 4 green onions, chopped
* 2 fresh jalapeno peppers chopped or minced, if don't have fresh you may use pickled
* 4 cloves garlic, minced
* 2 tbsp lime juice
* 1 tsp salt
* 2 tsp taco seasoning
* 1 tsp ground black pepper (coarse restaurant style)
* 2 tsp Roasted cumin powder (roast the cumin seeds on griddle on med heat until dark brown, when cool, make powder in coffee grinder)
* 1 tsp cayenne pepper
* 1 tsp paprika
* 1 tbsp red wine vinegar
* 1 tbsp olive oil (optional)
Method:
1. In a mixing bowl, toss together all the ingredients.
2. Let sit at room temperature for about 30 minutes
3. Can be refrigerated before serving.
4. Yields about 6 cups.
Tip: ingredient quantity and seasoning can be adjusted according to your taste, desired heat, likes and dislikes.
Photo by MllePeterson
http://www.flickr.com/photos/9947050@N06/4020343971/
http://creativecommons.org/licenses/by/2.0/deed.en
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