Corn and Black Bean Salsa

I had a few ears of fresh corn left this weekend and decided to make a batch of corn and black bean salsa.  I love corn in my salsa, so this worked out great.  I also love some sort of fruit.  I wanted to use fresh peaches, but I have not been out to get my peaches yet this summer.  So I pulled out a can of pineapple rings and pan grilled them to add.  The results were awesome!  I doctored it up a little on the hot side, but you can add as much or as little heat as you want.  Of course, I was out of gloves to cut my peppers, so I had to don a plastic bag.  It did the job.  Enjoy!

Corn and Black Bean Salsa:

4 ears fresh corn, cooked and cut off the cob

1 can black beans, drained

1 can ring pineapple, pan grilled and diced

1 red onion diced

1 can diced tomatoes with green chilis

1 jalapeno pepper diced

1 habanero pepper diced

2 tomatoes diced

lawry’s salt to taste

dash of pepper

dash of kosher salt

dash of crushed red pepper flakes

juice of 1 lemon