This is what I've been eating constantly since I made a big batch of it 2 days ago. It turned out so tasty and colorful that I had to pass it on (and take a blurry picture of it!) Big thanks to my friend Meredith who gave me the recipe.
Southwestern Salsa with Black Beans & Corn
1 ½ teaspoons cumin seeds
2 cans black beans, rinsed & drained ((15 oz. each)
1 can whole kernel corn, drained (15 ¼ oz.)
1 red pepper, minced
1 small purple onion, minced (1 cup)
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup lime juice
¼ cup olive oil
3 cloves garlic, crushed
½ teaspoon salt
1 teaspoon dried crushed red pepper
½ teaspoon black pepper
Toast cumin seeds in a skillet over medium heat for 1-2 minutes, or until brown and fragrant, stirring often.
Combine cumin seeds, black beans, and remaining ingredients; toss well.
Cover and store in refrigerator up to 1 week.
Yields: 6 cups (lots!)