Fiesta Black-Bean Salsa

This is a good summer harvest appetizer, served with corn chips, which I derived from different salsa recipes my friends have made. The proportions are not critical, and you can mix it with different veggies than those on my list. My ingredients make it very colorful, in addition to being really tasty, thus the name. Of course you can use fresh corn and/or your own cooked beans where I've suggested canned. Adjust the "heat" to your taste.
  • 1 14-oz can of black beans
  • 1 15-oz can of organic corn (or 1-3/4 c of fresh cooked corn kernels)
  • 1/2 c chopped red onions
  • 1/2 fresh jalapeno, including seeds
  • 1 cup of loosely packed cilantro leaves
  • one roma tomato
  • 1 cup of chopped sweet peppers (all one variety or a mixture of colors)
  • juice of one lime
  • 2 T rice vinegar
  • 1/2 t ground cumin
  • 1/2 t salt (omit if your beans have salt)
  • 1/2 t hot jalapeno powder *
* I dehydrate and grind my home-grown red jalapenos into a fine powder, but you could use chili powder or hot pepper drops instead.

Rinse and drain the black beans and the corn, and put them into a mixing bowl. Chop the jalapeno (carefully) and add. Chop the cilantro and other veggies. Add them and all the other ingredients, and stir to combine. Refrigerate for at least an hour before serving so the flavors can blend. Nice served with corn chips.

Keep in mind that much of the corn (and available garden corn seeds) grown in the US are now genetically-modified (GMO). Not only are there potential health and environmental problems from GMO crops, but the ability to save and replant seeds is denied by these Monsanto-produced seeds. Growing your own corn from heirloom seeds or buying organically grown corn and corn products can help you avoid GMO corn.