Summer Fresh Salsa

Summer's abundance of fresh produce finds it's way into my crisper and onto our plates every week. Whether it's a gift of a cucumber from a friend's garden, corn picked up from a friends road side stand, or peppers, onions and tomatoes bought at the market. There are so many similar recipes for this type of salsa, and you can make it your own by adding and omitting your favourite veggies and spices. Here's my version, that at times changes with what I find in my crisper and pantry.
Scoop chips are a perfect choice to serve with this salsa.

• 1/3 cup liquid honey
• 1/2 cup fresh lime juice, approximately 2-3 limes
• 3 tbsp vegetable oil, my go to for dressings is usually Avocado Oil
• 1 clove garlic, crushed
• 1 1/2 tsp kosher salt
• 1 tsp black pepper, coarsely ground
• 1-2 tsp hot sauce, optional...but in our house a given
• 1 1/2 tsp cumin
• 1/4 tsp paprika
• 2 ears of corn, blanched, cooled and cut off the cob
• 1/2 large green pepper, cut into small pieces
• 1 orange pepper, cut into small pieces
• 1 yellow pepper, cut into small pieces
• 1/2 cup red onion, cut into small pieces
• 1 small jalapeno pepper, cut, seeded and diced fine
• 2 Roma tomatoes, cut into small pieces
• 1 cup cucumber, seeded and cut into small pieces (skin left on)
• 1 can black beans, drained and rinsed
• 1/2 cup cilantro, chopped 

1. Make the dressing by adding the first 8 ingredients to a jar and shaking well. Set aside.
2. Blanch corn. Once cool enough to hold cut off cobs.
3. Wash and cut up all vegetables and add to corn.
4. Add can of drained and rinsed beans. 
5. Stir vegetables and beans together and drizzle with dressing. Give a good stir. Taste and add a pinch more salt if needed.

Serve immediately or place in refrigerator to allow flavours to meld together. For best crispness and fresh taste eat within 2-3 days.