Black Bean and Corn Salsa
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Ingredients
| 1 cup | dried black beans | | 3 cloves | garlic, smashed | | 3 sprigs | fresh thyme | | 3-1/2 cup | water | | 1/2 cup | frozen corn, thawed | | 3/4 cup | onion, diced | | 3/4 cup | roasted red peppers, diced | | 1/2 cup | tomato, seeded and diced | | 2 tbsp. | fresh cilantro leaves, chopped | | 1 tbsp. | fresh thyme, chopped | | 1 tbsp. | lime juice | | 1 tbsp. | balsamic vinegar | | 1 tbsp. | olive oil | | 1/2 tsp. | roasted habanero pepper, minced | | 1/2 tsp. | salt |
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Instructions
In a medium pot bring to a boil and simmer covered the water, black beans, smashed garlic and the thyme sprigs for 40 minutes. Drain right away and discard the thyme and garlic. Toss the black beans with the remaining ingredients in a medium size bowl. Let chill covered for 1 hour before serving.
Author's Comments
I serve this with toasted pita chips or with tortilla chips. It is also great on top of broiled fish.
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