Sherry Wesolowski, of Maumee, does not know where she got this recipe for corn, tomato, and black bean salsa. It has been in her recipe file for years, and it is one that her family often requests. It is a fast, homemade treat to be served with tortilla scoops.
Corn, Tomato, and Black Bean Salsa
2 tablespoons oil
½ cup chopped onion
1 garlic clove, minced
1 can corn or ½ cup fresh corn, steamed 15 minutes
1 teaspoon cumin
2 tablespoons lime juice
1 can black beans, drained and rinsed
3 tablespoons cilantro, chopped
1 tablespoon honey
3 Roma tomatoes, chopped
1 teaspoon salt
Pinch cayenne pepper
Put oil in a skillet over medium-high heat, add onion and garlic, and sauté 5 minutes. Cool, and add the rest of the ingredients. Serve with tortilla scoops.
— Sherry Wesolowski
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