Black Bean and Corn Salsa - Plan to Eat

Name: Black Bean and Corn Salsa - Plan to Eat
Ingredients: Ingredients Original Ingredients = Serves 12 Scaled Ingredients = Serves 12 Display units in Metric Serves Change Yields Serves 12 (serving size: about 2/3 cup) originally Serves 12 (serving size: about 2/3 cup) 2 1⁄2fresh corn kernels (from 5 ears)1tablespoonolive oil 2teaspoonsground cumin 1cupchopped red bell pepper (from 1 medium pepper)2(15-oz.) cansblack beans drained and rinsed1cupchopped plum tomatoes (about 2 medium tomatoes [5 oz. total]) 1cupchopped red onion (from 1 small [5 oz.] onion) 1⁄2cupchopped fresh cilantro (from 1 bunch cilantro)3tablespoonsfresh lime juice (from 2 limes)1tablespoonfinely chopped jalapeño chile not seeded (1 small chile)3⁄4teaspoonkosher salt Save; 2 1⁄2fresh corn kernels (from 5 ears)1tablespoonolive oil 2teaspoonsground cumin 1cupchopped red bell pepper (from 1 medium pepper)2(15-oz.) cansblack beans drained and rinsed1cupchopped plum tomatoes (about 2 medium tomatoes [5 oz. total]) 1cupchopped red onion (from 1 small [5 oz.] onion) 1⁄2cupchopped fresh cilantro (from 1 bunch cilantro)3tablespoonsfresh lime juice (from 2 limes)1tablespoonfinely chopped jalapeño chile not seeded (1 small chile)3⁄4teaspoonkosher salt

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Ingredients Original Ingredients = Serves 12 Scaled Ingredients = Serves 12 Display units in Metric Serves Change Yields Serves 12 (serving size: about 2/3 cup) originally Serves 12 (serving size: about 2/3 cup) 2 1⁄2fresh corn kernels (from 5 ears)1tablespoonolive oil 2teaspoonsground cumin 1cupchopped red bell pepper (from 1 medium pepper)2(15-oz.) cansblack beans drained and rinsed1cupchopped plum tomatoes (about 2 medium tomatoes [5 oz. total]) 1cupchopped red onion (from 1 small [5 oz.] onion) 1⁄2cupchopped fresh cilantro (from 1 bunch cilantro)3tablespoonsfresh lime juice (from 2 limes)1tablespoonfinely chopped jalapeño chile not seeded (1 small chile)3⁄4teaspoonkosher salt Save2 1⁄2fresh corn kernels (from 5 ears)1tablespoonolive oil 2teaspoonsground cumin 1cupchopped red bell pepper (from 1 medium pepper)2(15-oz.) cansblack beans drained and rinsed1cupchopped plum tomatoes (about 2 medium tomatoes [5 oz. total]) 1cupchopped red onion (from 1 small [5 oz.] onion) 1⁄2cupchopped fresh cilantro (from 1 bunch cilantro)3tablespoonsfresh lime juice (from 2 limes)1tablespoonfinely chopped jalapeño chile not seeded (1 small chile)3⁄4teaspoonkosher salt

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Instructions

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Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl. Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.