(featured at our 2010 Anniversary BBQ and adapted from a recipe by our friend Cynthia)
Combine all ingredients in a bowl and toss well. If you want more spice in the salad, add more cumin - I've used up to a tablespoon. Chilling the salad for a bit before serving will allow the flavors to blend nicely.
his recipe makes about 6-8 servings. You can use one 15 oz can of black beans drained and rinsed for the cooked beans. You can use frozen white corn, but skip the parboiling and just rinse with cool water to defrost. Be sure to clean the seeds and white pithout of the peppers before chopping. (And don’t touch anything sensitive after handling jalapeno peppers. Trust me on this.)