Southwestern Salsa
Adapted from Cooking Light, JUNE 2008
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups fresh corn kernels (about 3 ears corn)
1 cup grape tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
1/2 cup canned diced tomatoes and green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
Combine first 4 ingredients in a medium bowl; stir with a whisk. Add corn and remaining ingredients; toss well. Cover and chill 1 hour.