Tuesday, August 11, 2009

Black Bean and Corn Salsa

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.
Black Bean & Corn 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.

Black Bean and Corn Salsa
(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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


Maria said...

Salsa is always good! Love the corn addition!

Tangled Noodle said...

Great 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!

Karen Brown Letarte said...

Yum, 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!

Sara said...

Yum! 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!

kat said...

Sara - 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

grace said...

more hot sauce, more, more! this is a combination of ingredients that i know and love. good stuff, kat.

Lori said...

I love black bean salsa. And I am so into spicy and my husband is not. So I usually go easy on the peppers.

Thistlemoon said...

I love bean and corn salsa! This looks really good, guys!

Stacy Hoover said...

This 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!

Giff said...

yum! 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.

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t = teaspoon
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