Corn, Jícama & Black Bean Salsa

Corn, Jícama & Black Bean Salsa

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SERVES: 4 cups

PREPARATION TIME: 10 min

COOKING TIME: 25 min

Ingredient

  • 1½ cups (from about 2 cobs/6 oz.) fresh corn kernels, cobs reserved, or frozen, thawed
  • 1 cup (about 5¾ oz.) canned black beans, rinsed and drained
  • 1 cup (about 5 oz.) diced jícama
  • 1⁄3 cup (about 1½ oz.) finely chopped red onion
  • 3 Tbs. Filippo Berio Olive Oil
  • 1 Tbs. fresh lime juice; more to taste
  • 1 Tbs. mirin; more to taste
  • 1 Tbs. finely chopped jalapeño; more to taste
  • 1 Tbs. finely chopped fresh mint; more to taste
  • ½ tsp. salt; more to taste

Method

  1. Crisp jícama, sweet corn, and black beans come together in a refreshing salsa. Makes about 4 cups.
  2. Combine all the ingredients in a bowl. Run the back of a knife along cobs on all sides while holding over the bowl to extract the corn milk. Toss all ingredients and let stand for 20 minutes. Adjust the seasoning and toss before serving.
  3. Serve with Homemade Tortilla Chips.

Cook with:
Classic taste olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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