Serve this flavorful chunky salsa in steamed corn tortillas with rice, or atop salads, hash browns, or baked potatoes. For a black bean dip, simply blend all of the ingredients in a food processor (see Notes).

1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed

1 cup corn kernels (thaw first if frozen)

1 cup chopped tomatoes (1 medium-large)

½ cup packed cilantro, chopped

¼ cup finely chopped red onion

1 tablespoon lime juice

1 tablespoon lemon juice

1 teaspoon chili powder

½ teaspoon regular or smoked paprika

½ teaspoon ground cumin

1 medium clove garlic, finely chopped

1. Place all of the ingredients (black beans, corn, tomatoes, cilantro, onion, lime and lemon juice, chili powder, paprika, cumin, and garlic) into a medium bowl and stir well. Serve immediately or refrigerate for a couple hours to better incorporate the flavors.

Preparation: about 15 minutes; Cooking: 0 minutes; Makes: about 3 cups

NOTES:

• If you would like a dip rather than a chunky salsa, place all of the ingredients into a food processor and pulse 5 to 6 times so the dip still has some texture. (Makes about 2 cups.)
• Also try adding chopped jalapeños, bell pepper, mango, and/or avocado.
• Instead of cilantro, you can also use chopped parsley or basil.