Black Bean and Toasted Corn Salsa This salsa is a terrific example of a spur of the moment great dish that you can pull together with just a few of the items stored in your pantry. 1 (16 ounce) can corn, drained 1 (16 ounce) can black beans, drained 1 (16 ounce) can diced tomatoes 1-2 tablespoons jalapeno peppers, drained, chopped 1/2 medium red onion, diced 1 teaspoon dried cilantro 1 tablespoon lime juice 1/4 cup olive oil 2 tablespoons red wine vinegar salt and freshly ground pepper 1. Place a small amount of olive oil into a small skillet over medium high heat. 2. Place the drained corn in the skillet and cook until the kernels just begin to brown. Cool to room temperature. 3. Combine the drained black beans, diced tomatoes, chopped jalapeno, cilantro and toasted corn in a large bowl. 4. Drizzle the salsa with lime juice, olive oil and vinegar. 5. Season with salt and freshly ground pepper. 6. Toss and chill until ready to serve. SIMPLE SUBSTITUIONS: Feel free to use fresh or left over ingredients in this salsa. Use left over corn on the cob in place of canned corn. Substitute 2 whole fresh jalapeno peppers that have been seeded and diced in place of canned. Fresh herbs can be substituted for dried. Try 2 tablespoons of fresh, chopped cilantro or basil. A squeeze of fresh lime juice will work well in place of bottled juice. Make up your own combinations by marrying the items that you have stocked in your pantry with fresh veggies and herbs. SERVING SUGGESTIONS: You don't have to limit yourself to tortilla chips to enjoy this terrific and simple dish. Salsa is a great accompaniment to breakfast scrambled eggs or a juicy backyard burger. Serve it as a relish alongside simply sautéed fish or wrapped inside a flank steak fajita. Make a big batch of salsa and enjoy the results for days and days. Serves a crowd Preparation time 15 minutes