Saturday, July 4, 2009

Corn, Tomato & Black Bean Salsa

Ingredients

1/2 cup onion, finely chopped
1 teaspoon garlic, minced
2 Tablespoons olive oil
3 Tablespoons fresh cilantro, chopped
1/4 teaspoon cumin seed, freshly ground and lightly toasted
1 jalapeno, minced
2 Tablespoon cider vinegar
1 Tablespoon Red Chili Honey
1 teaspoon salt
3/4 cup fresh corn kernels
3 large ripe Roma tomatoes
1 cup black beans, cooked

Directions

Lightly saute onion and garlic in the olive oil; placed chopped cilantro, cumin seed, jalapeno, vinegar, honey and salt in a mixing bowl, and combine well.

Add corn, tomatoes, beans, and sauted ingredients; stir to combine. Allow to stand 30-45 minutes before serving. Yields 2 1/2 cups

Red Chili Honey

1 cup honey
1 Tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Combine all ingredients in small sauce pan; cook on low heat one minute - stirring constantly.

Note: (July 7, 2009): I made this today with lime juice instead of vinegar. And I substituted home-made fig preserves for the honey. Also, I added a chopped mango to the salad. Excellent.

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