We love this as a topping for grilled chicken or fish, as a snack with tortilla chips, or simply in a bowl, with a spoon! It's fast and easy, and though it works well any time of the year, it's a weekly summer staple at our house.
Remove corn kernals from the freezer and thaw on counter, or in microwave, being careful not to heat or cook them. You want them room temperature or slightly cold- not icy.
2
Chop the red pepper to about 1/4 - 1/2 inch size. Dice the onion. Pieces should be smaller than the pepper.
3
Slice the green onions- Use all of the whites and most of the green tops.
4
Place chopped vegetables in a 4 Qt. bowl. Add the corn kernals and the rinsed and drained black beans. (The recipe only calls for a Cup of beans, but I always just use the entire can)
5
Stir all of the vegetables until combined.
6
In a small bowl, combine the oil, lime juice, honey, Mrs. Dash and cumin. Taste it. You may not want to add salt. If you do, start with 1/4 of a tsp., and adjust from there to your preference. Mix well.
7
Drizzle dressing on the vegetables and stir until combined.
8
Add chopped cilantro if desired. Mix until combined.
9
The salsa can be served cold or at room temperature. It can be served right away, but if you let the salsa sit for 30 minutes or so before serving, the juices of the vegetables will combine with the dressing, and the flavor will be even better.
10
Store leftovers in refrigerator. Keeps well for about 3 days.
