These types of black bean salsas are one of my new favorite things to eat in the summer. They’re so fresh and flavorful, and they go well with so many different meals…served over fish, in burritos, with tortilla chips. I even like to eat salsas like this as a side dish, as we did tonight with our crab cakes. So healthy and delicious.

Salsa with Black Beans, Peppers, and Sweet Corn
Original Recipe, Serves 2 as a side dish

1/3 can black beans, drained and rinsed
1/3 cup frozen or fresh sweet corn
1 poblano chile, diced
2-3 fire roasted red pepper pieces from a jar, chopped (you could also roast a fresh red pepper under the broiler until blackened, peeling the skin off when cool and then chopping)
1/3-1/2 cup fresh cilantro, chopped
1/2 small red onion, diced
Salt and pepper

1. Combine all vegetables, sprinkle with salt and pepper, and serve.