Corn and Black Bean Salsa

By Rebecca Kelly, CC, Chef/ Owner "Street Chefs"

Ingredients

2 cups corn
1 can black beans, drained
1 pt. cherry tomatoes
1 bunch cilantro
½ red onion
Salt and white pepper, heavy pinch of each
1 tsp. cumin
1 tsp. coriander


Directions

Combine corn and black beans in bowl. Place remainder of ingredients in processor and pulse until a rough chop consistency. Combine with corn and black bean mix. Taste and adjust seasoning. Cover and chill. Serve with chips.

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