Chunky Black Bean Salsa With Corn & Bell Pepper

                                         

Chunky Black Bean Salsa 

With Corn & Bell Pepper

This veggie-packed salsa gets inspiration from Texas caviar (aka cowboy caviar), a dish created in 1940 to ring in the New Year by Helen Corbitt, who was a chef at Neiman Marcus. Scoop it up with tortilla chips or try it as a topping for grilled meat or fish, or as a filling for a quick quesadilla.
Ingredients:
2 teaspoons lime zest
¼ cup lime juice
¼ cup canola oil
1 tablespoon ground cumin
1 tablespoon honey
¾ teaspoon salt
2 (15 ounce) cans low-sodium black beans, rinsed
1 ½ cups fresh corn kernels (from 3 ears)
1 large red bell pepper, finely chopped
1 large tomato, chopped
1 medium red onion, finely chopped
¾ cup chopped fresh cilantro leaves
2 medium scallions, thinly sliced
1 large jalapeño pepper, finely chopped
1 (16-oz.) bag blue or yellow corn tortilla chips

Directions:
Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl. Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, scallions and jalapeño. Cover and refrigerate for at least 30 minutes and up to 4 days.

Remove from refrigerator about 30 minutes before serving. Serve with tortilla chips.

To make ahead:  Refrigerate for up to 4 days; the salsa will get more and more flavorful.