Recipe for the Corn and Black Bean Salsa

Several people have asked me for the "Corn and Black Bean Salsa" recipe, so here it is.

For WW, it comes out to 4 points for the entire thing! Also, when possible, I love to buy the ingredients fresh from the Farmer's Market or picked fresh from the garden.

2 husks of corn
1 can black beans
1 large tomato diced
1 jalapeno - seeded and finely diced
1 large clove of garlic - finely chopped
1/4 of large red onion diced
1/4 cup chopped cilantro
1 teaspoon vinegar (I use white wine vinegar)
juice from half of a lime
salt and pepper

Directions: Boil a pot of water. With husks still on (it keeps the corn tender) put in boiling water for 2 minutes. Remove with tongs and run under cold water. Cut corn off the cob. In large bowl, combine chopped corn, drained and rinsed black beans, diced / chopped (tomatoes, jalapeno, garlic, onion, and cilantro). Add the vinegar and juice from lime. Salt and pepper to taste. Mix thoroughly. Let rest in fridge for at least 1 hour. Tastes even better the next day!