Photo: Iain Bagwell; Styling: Kristen Shelton Fielder
Chunky and flavorful, this salsa is almost a side dish. Spoon it inside cheese quesadillas before cooking, or serve it over hot, cheesy cornbread as a satisfying vegetarian snack.
Makes 4 cups
1 (15-ounce) can yellow corn kernels, drained
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with lime juice and cilantro, undrained
3 green onions, chopped
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
Combine all ingredients in a bowl. Cover and chill.