Fresh sweet corn around here has been absolutely delicious lately. If we have any leftovers, I cut it off the cob and use it in this Cowboy Caviar (Black Bean Salsa) recipe. Plus, I’ve got fresh cilantro and tomatoes from my garden to make this appetizer pretty frugal. This is my basic recipe, which can be modified according to what’s on hand.
Black Bean and Corn Salsa (a.k.a. Cowboy Caviar)
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels (I use either fresh or frozen; not canned)
½ cup chopped red bell pepper or tomato
1/4 cup chopped fresh cilantro
3 Tbsp. lime juice
8 green onions, chopped
2 Tbsp. balsamic vinegar
½ tsp. salt
½ tsp. ground cumin
It’s this simple: chop and dump. Refrigerate overnight to let all flavors blend.