Guest Author - Amy McDaniel

This non-traditional salsa takes advantage of summer�s bounty. The striking contrast of yellow, red, and black make for a festive alternative to typical dips for chips. With so many great flavors, corn and black bean salsa also works well as a mild salsa. Just leave out the jalapeno and be sure to salt and pepper adequately.

Recipe

2 ears corn, husks and silks removed
1 1/2 cups homemade black beans, drained, or 1 can black beans, drained and rinsed
1 medium tomato, chopped
1/2 red onion, chopped
1 jalapeno, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
Salt and black pepper to taste

Bring a large pot of water to a boil over high heat. Add corn and cook until tender, 4 to 5 minutes. Drain and let cool. With a sharp knife, cut corn kernels from the cobs. Combine with remaining ingredients in a medium bowl.

Menu Planning

If you like the "big burritos" common at Mexican fast food restaurants, try using corn and black bean salsa as a filling along with your meat of choice, lettuce, rice, and your favorite extras like sour cream, guacamole, and cheese. Tacos and tostadas are ideal dishes for corn and black bean salsa, as well.

With just one tablespoon of olive oil, this salsa is low on the bad stuff and full of the good stuff. For a quick, attractive entree that is easy on your heart, top grilled, roasted, or poached fish fillets with corn and black bean salsa.