Black Bean and Corn Salsa

by Veronica Eckert

1 15 oz can black beans-drained and rinsed

1 Ear of Corn-peeled, silk removed and grilled-Cut corn off the cob.

1 ea Tomato-cut in half, seeded and diced

1/2 Cucumber-peeled, seeded and diced

1/2 Sweet Bell Pepper-cut in half, seeded and diced

1/2 Green Onion-chopped

1/2 oz White Wine Vinegar

1/4 oz Lime-juiced

1/4 oz Lemon-juiced

1 teaspoon Salt or to taste

1/2 teaspoon Fresh Ground Black Pepper


Combine everything together in a bowl and mix thoroughly. Put in a designer serving bowl. This salsa pairs well with grilled shrimp, lobster, seared scallops, grilled chicken, grilled white flaky fish (halibut, flounder, snapper, perch, pompano, whiting, cod)