Corn Salsa – Yields 2 Cups, Serving Size – 1/8 Cup

1 C. corn, roasted (see directions)

1/2 C. black beans

1/2 C. jicama, diced

1/8 C. red bell peppers, diced

1/8 C. green onions, diced

1/8 C. fresh lime juice

1/8 C. light feta cheese

1/2 tsp. chili powder

1/4 tsp. cumin

1/2 tsp. sea salt

1/4 tsp. black pepper

Roast corn on the cob on a bbq grill, frequently turning corn until it is roasted on all sides. Cool in a refrigerator. Mix all ingredients together in a bowl and marinate for 15-20 minutes. Serve with whole wheat chips, chicken, salmon or as a side with any dish!