Monday, April 5, 2010

Black Bean and Corn Salsa

This simple mix of black beans, corn and tomatoes is so easy it can barely be considered a recipe, as it is really more of an idea. I decided to write about it anyway because I think it's a pretty good idea and lends itself to so many different uses that it deserves it's own post. I served this salsa as a topping for a taco bar I made for guests last weekend. It definitely works great anywhere you would use a store bought salsa but with lots more flavor, nutritional benefits and homemade goodness. It would even work as a dip for your favorite chips. However, because the salsa is more than just a mix of tomatoes and onions, you could easily serve it as a light, summer salad. Serve it with greens and maybe some chilled grilled chicken or shrimp and you have a light, fresh tasting meal, perfect for a hot evening. You could also grill chicken or fish and serve the salsa as topping or "sauce" to liven up the meal. Feel free to add some chopped onions or jalapenos, if you want to add a spicy kick. I kept it simple with sweet corn, meaty black beans and farmers' market tomatoes. The lime juice brings it all together for a tasty treat that goes with almost anything.

Black bean and corn salsa:
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn, thawed if frozen
  • 2 large tomatoes
  • Juice of 2 limes
  • 1 tbsp cilantro
  • Salt and pepper
In a medium bowl, combine black beans and corn.
Cut tomatoes into wedges and remove the seeds and pulp.
Chop tomatoes to be about the size of the black beans.
Add the tomatoes to the bowl with the lime juice.
Chop the cilantro, adding more than 1 tbsp if you really like cilantro.
Season the salsa generously with salt and pepper.
Toss everything to combine the flavors. Check seasonings.
The salsa keeps well in the refrigerator and deepens in flavor as it marinates together.

For a printable recipe click here

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