Corn & Black Bean Salsa

This has been what seems like the longest week in history! I am looking forward to unwinding and having a glass of wine with one of my girls. I want to make something light to nibble on as we try to solve all of life's problems and decided on a corn and black bean salsa.

This is a very tasty and quick recipe that anyone can make. It is so good that I nearly finished a bag of tortillas by myself. I mean, it wasn't full or anything...the bag came half empty. So what I am saying is that it really was not as much as it seems. See...what had happened was...

Anyway, you can use this salsa on tortilla chips, in a taco or atop your favorite fish. You can change it up a little and roast the corn, you may want to add a dash of lime juice, toss in a little avocado or pineapple, or incorporate some cilantro. This bright and colorful dish will definitely make a splash at your next gathering...if you can keep your hands out of the serving dish!

Corn and Black Bean Salsa

2 ears of fresh corn, uncooked
1 small red onion
1 fresh jalapeno, optional
2 tomatoes, seeds removed
2 tbsp fresh parsley, chopped
1 can of whole black beans, rinsed
Kosher salt and pepper, to taste
Blue Corn tortilla chips, preferably

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Add to mixing bowl.

Dice the onion, jalapenos, and tomato and place in bowl with corn. Add chopped parsley and salt and pepper. Rinse black beans and add them to mixture. Combine all ingredients until well mixed. Serve with blue or yellow corn tortilla chips. 

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