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Published: Tuesday, 8/29/2006

Corn, Tomato, and Black Bean Salsa

2 tablespoons olive oil

cup fi nely chopped onion

1 teaspoon minced garlic

3 tablespoons coarsely chopped fresh


2 tablespoons cider vinegar

1 tablespoon Red Chile Honey or

regular honey to taste

1 jalapeno chile, minced (wear gloves

when handling chiles)

1 teaspoon salt

teaspoon freshly ground cumin seed,

lightly toasted

3 large ripe Roma tomatoes, chopped

1 cup cooked black beans

cup fresh corn kernels

Heat oil in a skillet over medium heat, add onion and

garlic, and saute for 5 minutes, until soft. Remove from

heat. In a medium-sized bowl, combine cilantro, vinegar,

honey, chiles, salt, and cumin. Add the onion mixture, tomatoes,

beans, and corn and let the mixture sit for 30 to 45

minutes to allow the fl avors to blend.

Yield: 2 cups

Source: Corn by Olwen Woodier

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