Monday, June 1, 2015

Corn and Black Bean Salsa

Salsa is good.  No matter how you slice, er, serve it.  It is an essential part of my summer and sometimes it's dinner.  It can't be that bad, right?  Fresh, cool, organic ingredients with zesty lime simply cannot be beat on a hot day.  Salsa is a staple in my fridge during the summer months and if it's not in there, well, it's a clear indication I just polished it off and haven't had a chance to make more. 

I feel like new salsa flavors are catching on like wild fire and I sometimes tend to stay on the more conservative or basic side of salsa--you know, tomatoes, onion, jalapeño, lime and cilantro. I'm learning to branch out and I'm starting slowly with this simple, tangy and colorful mixture of veggies like black beans,  roasted corn, tomatoes and jalapeño.  I feel fruity salsas coming this summer--mango, strawberry, pineapple.  Sounds so refreshing that I can almost taste it piled on grilled fish or chicken.  Or maybe even pork.  Or a salad, sandwich, taco... Ok, you get the drift. 

If you're wondering, yes, I did eat the entire contents of this bowl in a matter of three short days.  How you ask?  First, I dunked some corn chips in it.  Then I piled it on top of salad greens, added some extra veggies like avocado, red pepper, cucumber and an extra squeeze of lime and finally, it topped a grilled chicken breast for dinner one night.   Oddly enough I never threw it in a taco.  I'll put that on my to-do list right now.  

For this recipe I used frozen, organic corn. Obviously fresh corn would be completely perfect.  Just keep a close eye on it while roasting.  I also used a can of organic black beans, drained and rinsed and some jalapeños from my garden last year that I pickled and canned.  I love the zip and zest they add!  The remainder of the ingredients were fresh from a local market here in town.  Feel free to put your own spin on it and add some other local produce from your neck of the woods!  Throw in an avocado before serving because who doesn't love avocado? Leave me a comment when you do!  I love the creativity and hearing from you guys!

So, what are you waiting for?  Get to it!  This will be a great appetizer to bring along to the next barbecue you're invited to!

Corn and Black Bean Salsa

1 (16 ounce) bag frozen corn
1 (15 ounce) can black beans, drained
1/4 cup green onion, chopped
1 large tomato, diced
1/4 cup cilantro, chopped
1 tablespoon pickled jalapeno, or more to taste
1 tablespoon apple cider vinegar
1 lime, juiced
1 teaspoon cumin
Salt and pepper, to taste

Preheat oven to 400 degrees.  Place frozen corn on a foil lined baking sheet brushed with olive oil.  Roast in the oven for 15 minutes.  Remove from oven and set aside.

Meanwhile, combine beans, green onion, tomato, cilantro, jalapeño, apple cider vinegar, lime juice, cumin, salt and pepper in a mixing bowl.  Mix well.  Once corn has cooled, mix in with the rest of the ingredients.  

Serve with your favorite tortilla chips, as a topping for tacos or enjoy over your favorite grilled meat.

Store in the refrigerator in an air-tight container.


  1. You make it sound so easy! Sounds delicious...

    1. Thanks Wendy! I definitely think you could handle this :)