Mix up your snack-time routine with colorful Corn Salsa. It’s an easy accompaniment to any appetizer buffet, and it’s perfect alongside grilled entrees in the summer. It adds a kick of flavor to any party!
—SHIRLEY GLAAB HATTIESBURG, MS
PREP: 20 MIN. + CHILLING • MAKES: 5 CUPS
3 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
5 green onions, thinly sliced
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, finely chopped
1/3 cup rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
Dash cayenne pepper
2/3 cup minced fresh cilantro
1. In a large bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat.
2. Chill until serving. Serve with your favorite snack chips or grilled meats.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.