Bob and Randy Harmon, as well as Chef Evan Francois, came in to show off their ready-to-go fajita kits and some black bean and corn salsa.
Corn and Black Bean Salsa:
1 can, 14 ounces, black beans, rinsed and drained
3 corn cobs, grilled, cut off the cob
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 tablespoon cilantro, chopped
2 teaspoons hot sauce
1 lime, juiced
2 tablespoons olive oil
Salt and pepper to taste
Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to combine, toss and serve.
To find a Harmons near you, visit: http://www.harmonsgrocery.com/