Black Bean and Corn Salsa

    I adore this salsa — and it’s really very good for you! How could you ask for more, right?

    1 cup frozen corn, thawed
    1 (15-ounce) can black beans, rinsed and drained
    1 cup seeded chopped tomatoes
    ½ cup chopped green onions
    2 or 3 serrano chiles
    2 tablespoons chopped fresh cilantro
    3 tablespoons olive oil
    2 tablespoons freshly squeezed lemon juice
    1 teaspoon ground cumin
    Salt and freshly ground black pepper
    Tortilla chips, for serving

    Combine the corn, black beans, tomatoes, onions, serranos, and cilantro in a medium bowl. In a small bowl, whisk together the oil, lemon juice, and cumin. Season with salt and pepper. Pour the dressing over the corn mixture and toss until well combined. Cover and refrigerate overnight to allow the flavors to blend. Serve with your favorite tortilla chips. This will keep in the refrigerator for 2 weeks.

    Serves 4-6