What’s Cookin’? Black Bean Salsa!
What is this a food blog?!?! Sheesh! I didn’t know I had so many recipes to share, but it appears that I do! Lucky you!
Here’s my recipe for my black bean salsa. This is my numero uno go-to when I’m taking something to a party. I also make it when we cook fajitas out on the grill. And plenty of other times, too! Pretty much everyone loves this stuff, and it’s super easy, so give it a try!
Here’s what you’ll need:
That’s a can of black beans, a can of white shoepeg corn (THIS IS NOT THE SAME AS REGULAR YELLOW CORN! YOU MUST GET WHITE SHOEPEG CORN!), a can of rotel tomatoes, one small onion (or 1/2 of a large onion), one jalapeno, one clove of garlic, a lime (not pictured), and some fresh cilantro. You’ll also need some salt and pepper. I also added one roma tomato to my salsa this time. If I have a tomato laying around, I’ll pop it in there. It’s not really necessary, but if you’ve got a tomato on hand go ahead and throw it in there and add a nice little fresh flavor
You will want to drain and rinse the beans and the corn. I usually just dump them both into a strainer and rinse them and let them drain while I throw everything else together. Your onion, garlic, rotel, and jalapeno should go in your food processor or blender. I usually remove most of the seeds in my jalapeno so as not to make my husband choke and cry. He’s not from around here you see. If you’re really into the spice, just throw the whole jalapeno seeds and all in there and call it a day.
Give the food processor a few good pulses until everything is all chopped up how you like it. Here’s how I like mine, but you can go more or less depending on your personal preference. I’m not going to tell you how to live your life or how to eat your dang salsa, OK? Glad we got that cleared up.
You’ll want to toss the beans, corn, and all of the goodies from the food processor into a really fancy bowl like this one. I was taking this over to my Mom’s house for Memorial Day (we had the best fajitas ever by the way), so I just mixed it all up in my fanciest take along tub. Mom – I want my fancy bowl back, dammit! She’s always trying to shank my good fancy stuff! (I’m totally kidding here by the way… this was probably hers to begin with. I’m sneaky like that.)
Anyway! Back to the salsa. Here’s where you’re going to add in a whole bunch of cilantro. I ♥ cilantro big time. But I understand that there are some strange folks who think that the stuff is vile. Tastes like soap. There’s a website and community dedicated to it even. So, if you don’t like it… Leave it out. But don’t tell me because I will surely cry.
Add in the juice of one lime…
Throw in a teaspoon of salt and black pepper to taste. I did a good 10 or 15 grinds on the ole pepper grinder, but do what works for you! This is also the first time I’ve ever measured the salt for this recipe! You’re welcome! Now I know!
Give it a good stir, and there ya go! Black bean salsa! This recipe makes quite a bit, and it gets better after a day in the fridge! Bonus!
Yummy! It’s light and spicy and a tiny bit sweet from the corn… It’s really quite delicious.
Go ahead… give it a try… See… I did!
And it was GOOD! I always take a test bite to make sure the salt is OK, but keep in mind that the flavors will change as everything sits together and gets to know each other. I always make it at least a few hours in advance, and it will get a little spicier as it refrigerates.
Ok, now go forth and make salsa!
That is all,