Black Bean and Corn Salsa
Black Bean and Corn Salsa


It’s the last weekend of summer. I know, summer is not officially over until September 22nd(Melinda reminded me of this on our morning walk), but it feels like it’s over when the kids go back to school.With the end of summer, comes the end of local fruits and veggies. It was a hot summer here, and the peach crop came on unusually early. Tomatoes have been plentiful. Local corn has been amazing. I’ve been eating lots of these:

Tomato Toast
Yum.
I cooked like a crazy person last week. I tried to keep up with the fresh peaches, tomatoes and corn on my counter before they attracted my personal favorite, fruit flies. What is it about fruit flies?? I have a serious hate relationship with fruit flies and moths. I’ll spare you a crazy rant about both 🙂
I’ve been making this Black Bean and Corn Salsa for years. The recipe originally came from a cookbook in my collection. It’s simple and can be made anytime of the year, from summer to the dead of winter. In September, it’s a crime to use anything but fresh tomatoes and fresh corn. If you haven’t ever made black bean salsa, this is the recipe for you. It’s foolproof and absolutely delicious. Enjoy your last weekend of summer!

Next week, two more early harvest recipes: Fresh Peach and Blackberry Slaw and Mango-Peach Tango.
Black Bean and Corn Salsa
 

Black Bean and Corn Salsa

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Author: Si Foster
Course: Appetizer
Cuisine: Mexican, southwest

Ingredients 

  • 15 oz can black beans, rinsed with cold water and drained ( I like S&W brand best)
  • 2-3 ears corn, cooked and cut off cob, or half of one small bag of frozen corn, about 1 cup
  • 1/2 bunch chopped cilantro, about 1 cup
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive, or canola oil
  • 1/2-3/4 cup chopped red or purple onion
  • 1 teaspoon ground cumin
  • 2 fresh medium size tomatoes, chunked or 1/2 can of *Rotel (pureed if desired)
  • Salt and pepper to taste

Instructions

  • Combine all ingredients in a large bowl. Mix gently with a large spoon. Cover and refrigerate for 24 hours if possible. Serve with tortilla chips or as a side dish with enchiladas or other Mexican dishes.

Notes

-If you want to make a large amount, this recipe is really easy to double. I often spoon half of the salsa into a mason jar, top it with a screw on lid and share with a friend
-*Rotel is a mixture of tomatoes, spices and green chilies.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!