Fresh Corn Salsa

My mom has this great recipe she calls "Vegetarian Salsa"

that she often even just warms up

and eats as though it's a Tortilla Soup!

I wanted a "fresh" version of this salsa,

especially in summer when the corn on the cob

is just so VERY VERY inviting

and the smell of corn cooking makes me salivate!

So here's my very own version,

a little more veggies and using fresh corn when possible!

Fresh Corn Salsa

1 can black beans, drained and rinsed

3 cobs corn, cooked, cut off cob

   (or 2 cans whole kernel corn, drained and rinsed)

1 red, yellow or orange bell pepper, chopped

¼ purple onion, chopped finely

10-15 grape tomatoes, cut in fourths

2 heaping Tbsp cilantro, roughly chopped

3 Tbsp lime juice

1 Tbsp olive oil

1 Tbsp red wine vinegar

1 tsp salt

½ tsp black pepper

½ tsp sugar

(optional ½ tsp ground jalapeño)

Instructions

Combine beans and chopped veggies.
In separate bowl, combine dressing ingredients.
Pour over veggies and beans.
Stir well.
Cover and chill at least 4 hours, best if overnight.

Serving ideas

serve with chips or quesadillas, 

serve with Mexican spiced Tilapia fillets, 

add chopped avocado or sour cream on top, 

serve as a soup, burrito or taco topping,

endless possible uses!