From The Kitchen Of Rachelle Underwood

Wednesday, June 1, 2011

Corn and Black Bean Salsa

We had some corn on the co leftover from Memorial Day, and I decided to make a corn salsa with it. This is super simple, and you don't have to use fresh corn. You can buy frozen petite white corn, and it will taste super fresh as well. I served this with my fish tacos recipe found here. This would be good as an appetizer with chips or on top a salad with grilled chicken. You could use pinto beans instead of black beans, and you could also use lemon juice instead of lime juice. I used whatever I had on hand. There are so many versions out there, but this is the one I made. I decided against adding any heat, so that my kids could eat it. But, adding 1/2 a jalapeno would make this really good and spicy. The key to a good corn salsa: acidity and salt.

Corn and Black Bean Salsa

2 ears of corn (already cooked) or 1 c frozen white corn, defrosted
1 large tomato, diced
1 can black beans, rinsed and drained
1/4 c cilantro, minced
1/4 c onion, minced
1/2 tsp garlic salt
juice of one lime
salt and pepper to taste

Mix ingredients all together. Salt and pepper to taste. Let sit in the refrigerator for 15 minutes. Stir before serving.

1 comment:

~Judy~ said...

This sounds so good and looks pretty too!