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Corn-and-Black Bean Salsa

Photo: Iain Bagwell; Styling: Kristen Shelton Fielder

 

Prep time 5 mins
Yield Makes 4 cups
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.

Ingredients

  • 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

How to Make It

  1. Combine all ingredients in a bowl. Cover and chill.