Black Bean and Corn Salsa

The name "salsa" is misleading in this recipe. This is not really a salsa, or even a garnish; It is more of a side dish. It's a great summery addition to a bbq or burgers, and can be made even better by using fresh corn over canned. If you can find flavorful tomatos in the winter (that don't cost an arm and a leg), this would be a great addition to dinner throughout the year.

This is incredibly easy to double, but if you do so, don't double the cumin, or it will overpower the other flavors.

This is another recipe from my mom; I am unaware of the original source.

Black Bean and Corn Salsa
Printable Recipe

Ingredients
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• ½ teaspoon each salt and pepper
• ½ teaspoon cajon seasoning
• 1 can of corn, drained
• 1 cup chopped tomatos
• 1 can black beans, drained and rinsed
• ½ cup green onions, diced (including the green tops)
• 1 jalepeno, minced (seeds and pith removed if you don’t want a lot of heat)
• 2 tablespoons finely chopped cilantro

Directions
Combine the first 5 ingredients together in a small bowl. Whisk until well combined. Set aside.

Combine the remaining ingredients in a large bowl. Toss to combine. Pour the liquid mixture over the salad, and stir well to fully incorporate dressing.

Chill in the refrigerator for at least an hour to allow flavors to meld. (Tastes even better if allowed to sit overnight.)