Ingredients

1 small can sweet corn
½ can cooked black beans
½ sweet or red onion, chopped
1 cup or large handful cherry tomatoes, chopped
½ orange bell pepper, chopped
juice of 1 lime or more depending on size/taste
handful cilantro/coriander, chopped
salt
black pepper
jalapeno pepper, chopped (optional)

Directions

Chop onions finely. The smaller the size, the less over-powering the onion flavor (I find at least). Chop cherry tomatoes, preferably in quarters. My goal with this salsa is to make all pieces a similar size (aka as small as a kernel of corn). Chop the bell pepper into small pieces as well. Rinse all the dirt off the cilantro and chop. Mix all ingredients together. Season with ½ lime juice first. Then fresh black pepper and pinch of salt. Be sure to taste and only add seasoning as desired. I personally like the juice from at least 1 lime and a lot of ground black pepper. Since you should know by now that I love spicy food, I like to add a little finely chopped jalapeno pepper.

Serve with tortilla chips, as a taco/fajita/burrito filling or as a side dish to some grilled chicken. It’s simple and super refreshing – enjoy!

Notes

• If you can’t find black beans, kidney beans or sometimes a mixed taco bean with tomato (like they sell at Tesco) will be fine too.
• Any type of tomato will do. I love cherry tomatoes because they’re sweet and tiny.
• I’m very conscious that everyone has different tastes, so please always add salt and pepper a little at a time. Always remember if serving with something like tortilla chips there’s already a lot of salt there.
• Best accompanied with a cold, fresh Corona!

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