A versatile and impromptu salsa that can be used as a side dish, filling or cold salad. Makes about 4 cups.

Ingredients

• 1 can, 15oz whole kernel corn, with liquid
• 1 can, 15oz black beans, partially drained
• ½ cup chicken stock
• 2 tbsp butter or olive oil
• 1 tsp granulated onion
• ½ tsp granulated garlic
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flake
• ½ tsp ground cumin
• ½ tsp ground oregano
• ¼ tsp ground sage
• ¼ tsp chili powder
• ¼ tsp chipotle powder
• ⅛ tsp cayenne powder
• 1 medium bay leaf

Instructions

Combine ingredients in a 2 quart saucepan and simmer uncovered 15 minutes. Remove bay leaf. Serve warm, or omit chicken stock and butter to serve cold.