2 tablespoons olive oil
cup fi nely chopped onion
1 teaspoon minced garlic
3 tablespoons coarsely chopped fresh
cilantro
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