Working Girl'S Essential Sweet Corn Salsa

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   Finely chop red onion. (optional: soak in ice water while preparing rest of salad to remove some of its strength) Boil ears of corn with a little sugar to taste, do not overcook. When cooled a little, slice corn off the cob into a serving bowl and mix with black eyed peas. Drain onions and mix into serving bowl-- do this to taste and by eye, you want an even mixture of the 3 main ingredients. Coarsely chop cilantro and add to salsa. In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne. Pour dressing over salsa and mix gently. Add salt and pepper to taste. Prepare and add more dressing if necessary to suit your tastes... (you may need to if you refrigerate before serving because the beans tend to soak up the dressing in the fridge.)

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   Serve immediately, or store in an airtight container to use in different ways for lunch/dinner/entertaining throughout the week.

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   Preparing this recipe is all about tasting along the way. Have fun, experiment with the proportions to your liking!

* Per serving · 4 servings · Values may vary.