Matt absolutely loves salsa. He like a little bowl of it at lunch or as a snack with some chips. I like it too as long as its not too spicy & I prefer a fresh chunky salsa. We had a couple ears of sweet corn left from the farmers market & whipped up this salsa.
I love the texture & the sweetness the corn adds to this salsa. The original recipe didn't have any hot sauce in it but even I thought it needed some to balance that sweetness, just a touch will do. If you are cooking your own black beans make sure to get them nice & soft for this. I used the back of a spoon to smoosh them up a little while cooking them with the corn & seasonings.
(adapted from The Complete Book of Small-Batch Preserving
)1 c cooked black beans
1 c fresh corn kernels
2 jalapenos, seeded & minced
2 cloves garlic, minced
1/2 c red onion, chopped fine
2 T lime juice
2 T balsamic vinegar
1 T red vinegar
1 T olive oil
1/2 c red pepper, chopped fine
1/2 c fresh cilantro, chopped
dash of hot sauce
Put beans, corn jalapeno, garlic, onion, lime juice & vinegars all in a saucepan. Bring to a boil. Turn down heat & let simmer for 5 minutes or until all liquid is absorb, stir from time to time.
Stir in olive oil, red pepper, cilantro & hot sauce to taste.
Store in an airtight container in the fridge for 1 week or freeze.
Makes about 2 1/4 c
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
Salsa is always good! Love the corn addition!
ReplyDeleteGreat combination of flavors and textures! My husband prefers spicy and very tomato-y while I love black beans; this is a little bit of both for us. Actually, I should say 'a little bit for me' b/c the hubs has an uncanny ability to inhale all the salsa before I even get a second chip into the bowl!
ReplyDeleteYum, yum, yum!! What a great combination of flavors! Hmmmm... maybe I'll make this instead of the borracho beans I had planned. I think if you added another spicy chile or even a chipotle in adobo sauce you could skip the hot sauce all together. Who needs it with all that wonderful lime! Thanks for sharing! Now if only I could find a tasty low glycemic tortilla chip!
ReplyDeleteYum! Black bean and corn salsa is my favorite!! I've been looking for a recipe that is suitable for canning, but I think I'll have to just give it up and resort to just making it fresh from time to time. Its so good, though!
ReplyDeleteSara - I was hoping to can it too but same problem. Oh well, guess its a time to time treat. But since I froze corn at least I can use the good sweet corn
ReplyDeletemore hot sauce, more, more! this is a combination of ingredients that i know and love. good stuff, kat.
ReplyDeleteI love black bean salsa. And I am so into spicy and my husband is not. So I usually go easy on the peppers.
ReplyDeleteI love bean and corn salsa! This looks really good, guys!
ReplyDeleteThis looks totally delish! I LOVE black bean and corn salsa but have yet to give it a try myself. I think I just found the recipe to remedy that! Thanks for sharing!
ReplyDeleteyum! I just made 2 lbs of cuban black beans so now get to come up with lots of fun ways to use em -- this is a great one to add to list.
ReplyDelete