Corn and Black Bean Salsa

• 2 tbsp. olive oil, divided
• 3 c. fresh or thawed frozen yellow corn kernels
• 1 tsp. salt, divided
• 1/2 tsp. ground cumin
• 2 15.25-ounce cans of black beans, drained and rinsed
• 1 c. chopped fresh or drained canned tomatoes
• 1/2 c. chopped red onion
• 1 jalapeño, chopped
• 3 tbsp. fresh lime juice
• 1 garlic clove, grated or minced
• 1/4 c. chop cilantro leaves
• Tortilla chips, for serving

Directions

1. Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it’s slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
2. Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
3. Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.