Black bean and Corn Salad

What will you do if you have almost 3 bunches of green onions/scallions in the refrigerator that need to be used up? I don't know about you, but I decided to make this salad. You could call it salsa if you like. Very simple, easy to put together particularly if you are using canned beans. And makes a nice side for any meal. If you do not have a blender, you could chop the ingredients that I blended very fine and crush them to make a paste by hand. It will take time, but is doable.

One year back - How to make chilli oil, Cashew Brownies
Two years back - Almond Joy Cookies
Ingredients:
Black beans - dry 1/2 cup (or use 1 15 Oz can drained and rinsed very well)
Corn - fresh or frozen 1 cup
Green onions - 6 - 8 both green and white parts chopped
Olive oil - 1 TBSP
Lime juice - from half of a lime (alter to taste if needed)
Jalapeno - 1 (seed if you don't want heat)
Salt - to taste
Sugar - 1 - 2 tsp
Cilantro - 1/3 cup chopped
Garlic - 1 pod
Cumin powder - two generous pinches

Method:
If using the canned beans, rinse and drain and add it to a bowl. If using the dry beans, soak it in water over night and cook till soft. Drain the liquid and add it to the bowl. If using fresh corn, you might want to boil the corn in water to which a little  bit salt is added and take about 1 cup of the kernels. Since I was using frozen corn, I let it cook in the microwave. Add that to the black beans. Add green onions. Mix them all together. In a small blender jar, take cilantro, salt, sugar, oil, cumin, garlic and jalapeno. Add lime juice and churn. It will be like a thin paste. Add it to the bowl and mix all well. Adjust the salt if needed. Let it sit for half an hour before serving.

Enjoy.