Black Bean-Corn Salsa
POSTED: 7:29 am EDT July 20,
2006
UPDATED: 6:09 am EDT September 1,
2006
Makes 2 cupsServe this colorful salsa atop warm or chilled grilled fish or chicken, on a salad, or as a side dish for summer sandwiches. The salsa will keep in a covered container in the refrigerator for up to 2 days.
¼ cup fresh lime juice
¼ cup coarsely chopped fresh cilantro, or to taste (do not used dried cilantro; if fresh is unavailable, substitute fresh basil or Italian flat-leaf parsley)
2 teaspoons minced jalapeño pepper, or to taste
2 cloves garlic, minced, or to taste
½ teaspoon sugar
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste
½ cup canned black beans, drained and rinsed (see Tip)
1 plum tomato, cut into ¼-inch cubes
½ cup frozen corn, thawed (or cut fresh corn from cobs and blanch)
1 scallion, finely chopped
Stir together the lime juice, cilantro, jalapeño pepper, garlic, sugar, salt, and pepper in a medium bowl.Stir in the beans, tomato, corn, and scallion. Taste and adjust the seasoning.Refrigerate in a covered container for at least 1 hour before serving. 
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.
¼ cup fresh lime juice
¼ cup coarsely chopped fresh cilantro, or to taste (do not used dried cilantro; if fresh is unavailable, substitute fresh basil or Italian flat-leaf parsley)
2 teaspoons minced jalapeño pepper, or to taste
2 cloves garlic, minced, or to taste
½ teaspoon sugar
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste
½ cup canned black beans, drained and rinsed (see Tip)
1 plum tomato, cut into ¼-inch cubes
½ cup frozen corn, thawed (or cut fresh corn from cobs and blanch)
1 scallion, finely chopped
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Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.
