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!
Black Bean and Corn Salsa
- 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
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.
-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.