Toasted Corn and Black Bean Salsa

Name: Toasted Corn and Black Bean Salsa
Yield: Serves 20 (Makes about 5 cups)
Ingredients: 3 tablespoons, extra-virgin olive oil; 1 large ear, corn, kernels removed (about 1 cup); 1/2 teaspoon, ground cumin; 1/8 teaspoon, cayenne pepper; 3 tablespoons, fresh lime juice; 1/4 teaspoon, table salt; 2 , medium tomatoes, seeded and cut into 1/4-inch pieces; 1 , (15.5-ounce) can black beans, drained and rinsed; 1/2 , red bell pepper, seeded and chopped fine; 1 , serrano chile, seeded and minced; 2 , scallions, chopped fine; 1/2 cup, crumbled queso fresco; 1/4 teaspoon, black pepper

Appetizers
Vegetables
Condiments
Contest Recipes

Appears in Cook's Country August/September 2006

This spicy, fruity salsa heats up the competition. If you can't find queso fresco (a Mexican cheese), use farmers cheese or omit the cheese altogether.

SERVES 20 (Makes about 5 cups)

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