Taste Tested Tuesday: Corn Salsa

We love to snack on chips and salsa, but we often forsake traditional salsa for this colorful, flavorful version. Though this salsa tastes great freshly made, I suggest preparing it a day in advance to allow the flavors to marry .

If you want to enhance the recipe, you can also roast the corn before adding it to the recipe. Drain the corn, toss it in a bit of olive oil and roast it at 400 degrees for about 20 minutes, turning every so often. If you want some extra zing, add 1-2 tablespoons of finely chopped jalapeno peppers. (We omit them because it makes the salsa too hot for the girls to enjoy.)

Corn Salsa

2 (15 ounce) cans corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 cup finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 tablespoon minced garlic
¼ cup lime juice
2 tablespoons olive oil
salt and pepper to taste
Directions:

Stir the corn, black beans, tomatoes, cilantro, green onion, red onion, and garlic in a large bowl. Gently mix in the lime juice.
Refrigerate 2-4 hours. Drizzle with olive oil to serve.