Recipe: Ultimate Summer Salsa (with black beans, corn, and mozzarella)

ULTIMATE SUMMER SALSA

"Great with tortilla chips or pita chips. For brunch, we love to serve it on fresh greens or over homemade corn waffles, eggs, or both."

1 cup grape tomatoes, quartered
1 1/4 cups cooked black beans or one 15-ounce can, drained and rinsed
1/2 cup fresh corn kernels
2 large scallions, minced (white and green parts)
1/2 cup chopped fresh mozzarella cheese (about 21/2 ounces)
1 medium-size Anaheim chile, seeded and diced
2 tablespoons fresh lime juice
Sea salt and freshly ground pepper to taste

Mix together all the ingredients in a large bowl. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

Makes 3 cups
Source: Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora