Fresh sweet corn around here has been absolutely delicious lately.  If we have any leftovers, I cut it off the cob and use it in this Cowboy Caviar (Black Bean Salsa) recipe.  Plus, I’ve got fresh cilantro and tomatoes from my garden to make this appetizer pretty frugal.  This is my basic recipe, which can be modified according to what’s on hand.

Black Bean and Corn Salsa (a.k.a. Cowboy Caviar)

1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels (I use either fresh or frozen; not canned)
½ cup chopped red bell pepper or tomato
1/4 cup chopped fresh cilantro
3 Tbsp. lime juice
8 green onions, chopped
2 Tbsp. balsamic vinegar
½ tsp. salt
½ tsp. ground cumin

It’s this simple: chop and dump. Refrigerate overnight to let all flavors blend.

Related posts:

Copycat Recipe: The Cheesecake Factory’s Sweet Corn Tamale Cakes One Recipe = Three Meals! Black Bean and Chicken Soup Copycat Recipe: Chipotle Cilantro Lime Rice Crock Pot Salsa Chicken Recipe: One Recipe, Two Ways Copycat Recipe: Ruby Tuesday Asian Glazed Salmon? Fresh Basil Pesto Recipe + How to Freeze It Low-Fat Chipotle Orzo Salad Herbed Butter for Sweet Corn