Black Bean and Corn Salsa Serve this with grilled chicken and meat. 2 medium fresh ears of corn,     roasted or steamed, then cooled 1 cup black beans, cooked and drained 1/4 cup finely minced red onion 1/4 cup finely minced red bell pepper 3 tablespoons freshly squeezed lime juice 2 tablespoons finely minced fresh cilantro 1 tablespoon extra-virgin olive oil 1 red jalapeño chile, seeded and finely     minced, or to taste 1 large clove garlic, peeled and finely minced 1/2 teaspoon ground cumin Salt, to taste Cut corn kernels from the cob with a sharp knife. Stir together kernels and remaining ingredients except salt in a mixing bowl. Taste and add salt, as needed. Cover and refrigerate until ready to serve.