It may not be summer yet but grilling season has officially started in my house. The taste of fresh sweet corn has me stalking the produce manager at the local store until the first shipment arrives.

Beans are a staple in my diet, and the combination of the two in this black bean and corn salsa makes for a light and nutritious side dish, salad topper or appetizer.

The chopping takes a little time, so it’s best to make it in advance. A short time in the frig enhances the flavor. If you don’t have a Pampered Chef Food Chopper now is the time to get one, makes recipes like this easier and faster.

Black Bean and Corn Salsa

2 cans or 4 cups of black beans
2 small ears of sweet corn roasted on the grill kernels removed or 1 small bag of frozen sweet corn
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
2 large tomatoes, vine ripe, hot house, heirloom
3-4 cloves garlic minced
1 large sweet yellow onion finely chopped
1 small jalapeno, seeded and finely chopped
1 bunch of cilanto finely chopped
1 Tbsp Agave (honey is a good substitute)
1/2 tsp red chili flakes
1 tsp cumin
Salt and pepper to taste

Over medium heat, saute onion and garlic with agave and a splash of olive oil until onions are translucent, 5-7 minutes. Mix all ingredients in a large bowl. Adjust spices to taste. Serve as a side dish, over a salad or with some blue corn tortilla chips.

My mother used to have this round device to take the corn off the cob. If you don’t just happen to have one and aren’t sure of the best way to do it without causing a mess try one of these suggestions. 

Some people prefer red onion over yellow. For my taste, it’s a bit too strong, but if it works for you, I recommend using it raw but continue to sautee the garlic.

Know someone who is short on time or talent for cooking but loves tasty meals? They will thank you for sharing this with them.