Corn and Black Bean Salsa | WQDR-AM

Ingredients

• 2 Tbsp olive oil, divided
• 3 cups fresh or thawed frozen corn kernels
• 1 tsp salt, divided
• ½ tsp ground cumin
• 2 (15.25 oz) cans black beans, drained and rinsed
• 1 cup chopped fresh or canned tomatoes, drained
• ½ cup chopped red onion
• 1 jalapeño, chopped
• 3 Tbsp fresh lime juice
• 1 garlic clove, grated or minced
• ¼ cup chopped cilantro leaves
• Tortilla chips, for serving