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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Beth Layman
Servings: 4
Time: 15 minutes, plus chilling
This fresh-tasting medley bursts with garden goodness, including tomatoes, red pepper and crunchy corn. "Serve it with baked tortilla chips and veggies or as a condiment for fish," suggests Chris S. of Charlottesville, Virginia.
3 medium tomatoes, seeded and chopped
1 15 ounce can black beans, rinsed and drained
¾ cup fresh or frozen corn
½ cup finely chopped red onion
½ cup chopped roasted red pepper
1 jalapeño pepper, finely chopped
2 tablespoons minced fresh cilantro or parsley
¼ cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
baked tortilla chips
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.
Some cubed avocado would be good in this recipe.
-clay