Corn, Tomato, and Black Bean Salsa

This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.

• Ready In: 45 mins
• Yields: 6 cups

Ingredients

• 1  cup  finely chopped onion
• 2  teaspoons  minced garlic
• 4  tablespoons olive oil
• 6  tablespoons  coarsely chopped fresh cilantro
• 1⁄2 teaspoon  lightly toasted,freshly ground cumin seed
• 2  jalapeno chiles, minced
• 4  tablespoons cider vinegar
• 2  tablespoons red chile honey (see ingredients below)
• 2  teaspoons salt
• 1 1⁄2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)
• 6  large  coarsely chopped ripe roma tomatoes
• 1 (15 ounce) can black beans

• Red Chile Honey

• 1  cup honey
• 1  tablespoon  red chili powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon  garlic salt

Directions

1. To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
2. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
3. To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
4. Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
5. Add the corn, tomatos, black beans and sauteed ingredients.
6. Stir to combine thoroughly.