Corn & Black Bean Salsa
serves 4-8 people, depending on serving size
1 can black beans, drained and rinsed
1 cup sweet white corn kernels, fresh corn cut off the cob works best but frozen can be used in a pinch
1 poblano pepper, roasted, skin, seeds and stem removed, then diced
1 red onion, diced
1/2 cup chopped cilantro
1/4 cup lime juice, plus more to taste
1/2 tsp salt
1/4 tsp freshly ground black pepper
Combine all ingredients in a bowl. Serve immediately or let rest for a few hours in the fridge so the flavors have a chance to meld together.
Serve as a garnish on tacos, rice bowls, salad; or as a side with protein or veggies of choice.