New post on NOU -- Chef Mary’s Black Bean Salsa

New post on NOU Chef Mary’s Black Bean Salsa Another great dish for summer that is light and healthy.   Watch Chef Mary make Black Bean Salsa and give it a try! Southwest Black Bean Corn Salsa Chef Mary   5 - 6 Roma tomatoes, seeded and dice 2 cup canned black beans, drained and rinsed 1 cup frozen corn, thawed 1/3 cup red onion, chopped fine 1 jalapeños, seeded & chopped 1/2 teaspoon kosher salt 1/2 cup cilantro, chopped 2 tablespoon fresh lime juice 1/2 teaspoon balsamic vinegar Prepare the tomatoes by cutting the tomatoes in half lengthwise.  Using a small spoon, scoop out the seeds in center of tomato and dice. In a large bowl combine all the ingredients to the cilantro, and mix well. Add lime juice and balsamic and let sit for 15 minutes.  Taste and add additional salt if needed.  Enjoy with blue corn tortilla chips. Unsubscribe to no longer receive posts from NOU. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: http://www.noumagazine.org/chef-marys-black-bean-salsa/