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Tomatillo, Corn and Black Bean Salsa

Intro: 

Salsas can provide a delicious taste boost to a ho-hum recipe, and when one makes the salsa from scratch, one can control the level of spiciness. HealthCorps Coordinator Jessica Steele at Sacramento Charter High School recently shared a delicious salsa recipe with her students in California.

Ingredients: 

4 ears fresh corn kernels 
2 seeded and finely chopped jalapeno peppers 
1/2 pound husked, cored and chopped tomatillos 
1/2 chopped green bell pepper 
2 thinly sliced green onions 
2 tablespoons fresh lime juice 
2 tablespoons water 
1/2 teaspoon ground coriander 
2 tablespoons chopped fresh cilantro 
1 (14.5 ounce) package tortilla chips

Directions: 
  1. In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft. 
  2. In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat.
  3. Cool for 10 minutes.
  4. Stir in the cilantro.
  5. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.