Heirloom Tomato, Black Bean & Corn Salsa


3 ears yellow corn (can used drained canned or thawed frozen corn)
1 medium-sized red onion, sliced to ¼-inch-thick strips
½ bunch fresh cilantro
½ bunch fresh basil
2 heirloom tomatoes
1 serrano chili
1, 15 oz. can black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon toasted cumin seed
½ lemon
Kosher or sea salt and cracked black pepper to taste

Shave corn kernels from ears; set aside. Heat olive oil in a sauté pan; caramelize onions over medium heat for 6-8 minutes. When onions reach a golden-brown hue, add corn and cook an additional 1 minute before turning off the heat. Stir occassionally.

While onions and corn cool, dice tomatoes into ¼-inch cubes. Cut serrano chili in half, remove and discard the seeds and membrane (this is where the heat of the chili resides), and mince. Pick herbs, discard stems, then chop coarse.

Transfer onion-and-corn mixture to a medium-sized mixing bowl and toss together with remaining ingredients. Season to taste with salt and pepper.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=182