Welcome the Weekend with Spicy Salsa Recipe from Portland Caterer

Black Bean and Corn Salsa with Pita Wedges from Mezzaluna Fine Catering

Chefs Note: This is very good served with grilled meat.

Makes 3 Cups

Ingredients

• 2 medium fresh ears of corn, roasted or steamed, then cooled
• 1 cup canned Black beans, rinsed and drained
• ½ cup finely minced red onion
• ½ cup finely minced red pepper
• 3 tsp. lime juice
• 2 tsp. minced cilantro
• 1 tsp. extra virgin olive oil
• 1 red jalapeno pepper, seeded and finely minced
• 1 clove garlic, minced
• ½ Tsp ground cumin
• Salt and pepper to taste

Procedure

1. Cut corn kernels from the cob with a sharp knife.
2. Stir together kernels and remaining ingredients except for salt in a mixing bowl.
3. Taste then add salt and pepper, as needed.
4. Cover and refrigerate until ready to serve.

For the pita wedges:

1. Heat oven to 400°F.
2. Coat a large baking sheet with cooking spray.
3. Cut each pita into 8 wedges and place on baking sheet.
4. Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper.
5. Bake 15 minutes or until golden brown.