Corn and Black Bean Salsa

Recipe by guest Chef Janet Loughran

From Chef Life Hacks on Instagram…

Late spring and into summer is when corn is at its best. Open the top of the husk to see if the kernels are fully developed all the way to the top. That's how you know that it's been ripened on the stalk.

Corn and Black Bean Salsa

4 ears of corn, boiled or grilled, kernels removed

15 oz can black beans, drained/rinsed

1/2 of a red bell pepper, diced

1 clove garlic, minced

Zest and juice from 1 lime

1 Tbsp cilantro

1 Tsbp olive oil

1 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1 jalapeno, minced (optional)

Combine all ingredients and enjoy!

Originally post on Instagram:

https://www.instagram.com/reel/C6ZNjwer2zp/?igsh=MWxwa2xrNnI2NDZ6Mg==

Recipe by guest Chef Janet Loughran