Monday, July 14, 2014

The Best Summertime Black Bean and Corn Salsa

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A number of years ago my Aunt Julie and Uncle Mark introduced a black bean and corn salsa to the family. We were at a normal weekend potluck, and they put it out alongside the hotdogs and baked beans without fanfare. In my memory though, this was an exciting moment. With our first bites, my family members were  transported into a  musical complete with matching colorful outfits and coordinated moves, dancing to the hustle while we all crooned harmonically about our love for this delightful new dish.

The Best Summertime Black Bean and Corn Salsa

Okay, maybe that’s a bit dramatic, but it really is good salsa. It’s become one of our families most beloved dishes. Julie and Mark say it originally came from Bon Appetit magazine, but they’ve tweaked the recipe over the years to really make it their own. The recipe below is from Julie’s memory; I edited it slightly for my taste.

The salsa is tasty with frozen corn (and easier) but if you’ve got some fresh ears on hand, boil or grill them then shave off the kernels. Fresh tomatoes are a must, and ’tis the season after all. I like to serve this with Tostitos Multigrain Scoops but any tortilla chip will do. It’s also suitable as a relish for hot dogs or grilled chicke, and perfectly good as a side dish on its own.

If you spontaneously break into song while eating this, don’t say I didn’t warn you.

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The Best Summertime Black Bean and Corn Salsa

Prep Time: 20 minutes

This salsa is best after it sits for a bit. Make it early and keep it in the fridge until you're ready to serve to allow the favors to meld. It's also easily doubled.

Ingredients:

1 10 oz. package of frozen corn
1/2 red onion, chopped
1 tablespoon granulated sugar
juice from two limes at room temperature
1 16 oz. can of black beans (undrained)
1 pint cherry tomatoes, halved or quartered if large; add more if desired
1/2 bunch fresh cilantro, chopped
1/4 cup extra virgin olive oil
1 tablespoon cumin
salt and pepper to taste
tortilla chips, if desired

Directions:

Spread corn on paper towels or dish towels to thaw and drain. Meanwhile, chop onion and combine with the sugar and lime juice. The sugar will help tone down the raw onion flavor.

Chop tomatoes and cilantro. Add to onions along with black beans. Mix well to combine. Drizzle olive oil over salsa and add cumin and season to taste with salt and pepper.

Serve with tortilla chips, is desired.

 

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