Black Bean and Corn "Salsa"

This isn't really salsa in the traditional sense; although it IS great with tortilla chips.  I usually make this and put it in tacos or burritos.  For Dad I would recommend TACOS and NOT burritos.  (Tortillas have a lot of gluten and sugar, etc.)  This salsa is good cold or warm depending on how you will use it.

Potential Uses:

• salsa
• filler for tacos
• serve over rice, sprinkle with Colby-Jack cheese
• put on top of some lettuce with a little bit of chicken for a mexican salad
• We ate this tonight in tacos filled with leftover acorn squash, leftover brown rice, black bean and corn salsa, lettuce, and cheese.  It was great! :)

Ingredients:

• 1 15 oz can Organic black beans, drained and rinsed
• 1 1/2 cups fresh or frozen thawed whole kernel corn (pat dry)
• 1/2 cup roma tomatoes
• 3 tbsp red onion
• 1 tbsp fresh cilantro (optional)
• 1 medium fresh jalapeno pepper
• 1 clove garlic
• 2 tbsp lime juice
• 1/2 tsp chipotle pepper powder*
• 1/2 tsp salt
• 1/4 tsp cumin seed or ground cumin
• black pepper, to taste

Equipment:

• Medium to Large Bowl
• Sharp Knife
• Cutting Board

1.  If using frozen corn, cook according to the packaging.  Add to the bowl.
2.  Drain and rinse the beans. Add to the bowl.
3.  Chop tomatoes, add to the bowl.  Finely chop the onion, cilantro (optional), jalapeno (discard seeds), and garlic.  Add to the bowl. 
4.  Add remaining ingredients and stir.  Serve immediately or chill and serve. 

*McCormick does make this but if you can't find it then you can substitute regular chili powder but the flavor will be slightly different.


SHOPPING LIST

• 1 15oz can Organic black beans
• 1 bag frozen corn (the kind you steam in the microwave is best)
• 1 roma tomato or other variety that you like
• lime juice
• chipolte pepper powder
• 1 red onion
• 1 bunch of fresh cilantro (if desired)