Recipe: Pinto Bean Corn Salsa for Bettie

Pinto Bean Corn Salsa:

4 ears corn on the cob, cooked or 1 (10-ounce) pkg. frozen corn
1 (24-ounce) jar Randall Pinto Beans, drained and rinsed
1 tablespoon chopped fresh jalapeno pepper, or to taste
1 (4-ounce) can chopped mild green chilies
1/2 cup chopped sweet salad onion
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/4 cup extra-virgin olive oil
1/4 cup cider vinegar
Salt, to taste

Cut the corn from the cob. Gently toss together the corn with the Randall Pinto Beans, peppers, onion, cilantro, chili powder.

Whisk together the oil and vinegar. Add to the salsa. Salt to taste. Cover and chill until ready to serve. Serve chilled or at room temperature.

Makes about 4 cups

Parsley and cilantro (sometimes called "Chinese Parsley") add lots of good flavor when used fresh. Neither spice maintains its flavor very well after being dried, so it is best to use them in the fresh state whenever possible.