This salsa balances sweetness with spice and acidity while showcasing a confetti of colors. Serve as an appetizer with tortilla chips, with a salad or as an accompaniment to grilled fish, poultry or meat.
Makes about 4 cups
2 cups cooked black beans, or 16-ounce can black beans, drained and rinsed
1 cup frozen corn, thawed, or uncooked corn from the cob
4 green onions, ends trimmed, white and green parts finely sliced
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed, seeded, minced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup chopped cilantro sprigs
Combine all the ingredients except the cilantro in a bowl. Toss to combine and taste to adjust seasoning. Cover and refrigerate at least 1 hour or up to 4 hours.
Before serving, stir in cilantro.
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