Gluten-Free Sweet Corn and Black Bean Salsa with Tortilla Chips

Ingredients

• 2 cups Sweet corn
• 1 can Black beans
• 1/2 cup Red bell pepper
• 1/4 cup Red onion
• 1/2 pepper Jalapeño
• 2 tbsp Lime juice
• 1/4 cup Cilantro
• 1 bag Gluten-free tortilla chips

Instructions

1. 1Place a 12-inch skillet over medium-high heat. Add the 2 cups of sweet corn to the dry skillet. Cook for 3-5 minutes, stirring occasionally, until the corn is tender and has light char marks. Remove the corn from the skillet and set aside to cool slightly.
2. 2While the corn cools, prepare the other ingredients. Drain and rinse the 1 can of black beans. Finely dice the 1/2 cup of red bell pepper. Finely dice the 1/4 cup of red onion. Finely mince the 1/2 pepper jalapeño, removing seeds if you prefer less heat.
3. 3In a medium bowl, combine the cooled 2 cups of sweet corn with the drained 1 can of black beans, the diced 1/2 cup of red bell pepper, the diced 1/4 cup of red onion, and the minced 1/2 pepper jalapeño.
4. 4Add the 2 tablespoons of lime juice and the 1/4 cup of chopped cilantro to the bowl. Mix everything together gently until all ingredients are well combined.
5. 5Serve the salsa immediately with the 1 bag of gluten-free tortilla chips.

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