Black bean and corn salsa gives fresh color and flavor to tacos, nachos, or as a dip for tortilla chips. With fresh ingredients, this is a great recipe for summer but works just as well with frozen corn in the cooler months.
0 Whisk together lime juice, olive oil, red pepper flakes (if using), salt, honey, chili powder, cumin, black pepper, and onions / shallots.
1 Add corn kernels, black beans, and tomatoes and stir gently.
2 Refrigerate for at least one hour and up to one day to let the flavors develop.
3 Just before serving, stir in fresh herbs. (Note: Liquids will gather on the bottom of the bowl as the salsa rests, so give it a stir before serving. Use a slotted spoon to serve the salsa.)
