Black Bean and Corn Salsa

As I wrote the title for this fabulous little dish, I thought, "Hmm...relish...salsa...relish...salsa..." What's the difference anyway?? According to foodreference.com, they are the same thing! Relish is French and salsa is Spanish, who knew? But honestly, "salsa" sounds more fresh and tasty to me than "relish" which reminds me of hot dogs, which though I love them, isn't the connotation I want this Black Bean and Corn thing to evoke. So now that we've gone over that, let's get to this delicious dish. It's technically an appetizer I suppose, but it's so versatile, that it's hard to categorize definitively. I know that there are many, many variations to this recipe, so I am giving you one I make at home all the time.


Black Bean and Corn Salsa

1 Can Black Beans, drained and rinsed
Red Pepper
Green Pepper
Jalapeno
Corn, fresh (cooked and shucked) or frozen (thawed)
Red Onion
Tomato
Cumin, about 1 tsp (optional)
Lime Juice, about 2 sections
Vegetable Oil, about a capful
Red Wine Vinegar, a few good shakes
Salt and Pepper

To begin, I didn't give you specific amounts because I want you know it is not set in stone. What ever you like more, add more, what ever you like less, add less or omit. I don't add vegetable oil, but many similar recipes call for it, up to you. Cilantro is optional, I forgot to buy it so it was out this time :o) This took me 9:54 seconds once I collected the ingredients to chop and throw all together, that even includes photo op stops!

1. Grab a big bowl. Glass is perfect because you can see all the pretty colors. Drain and rinse your black beans-throw in bowl. Put about 1-2 cups of frozen corn in a colander and run cool water over it for a few minutes to thaw. If you're using fresh corn (so tasty, more time consuming, you're a mini Martha), boil/grill/microwave til tender and shuck. Lucky you

2. Dice your veggies up. I use a little more than half of the green and red peppers. Slice them long, stack 'em up and chop away. Use as much of the tomato you like (I used 3/4 of one). Cut in half, use your fingers to scoop of the seeds, and chop up. Throw it all in the bowl.

3. For the jalapeno- God speed. You will be very miserable if you are not careful here. Chop off the top, then in half, then in slices and then dice. If you are adverse to the heat (and it will be spicy if you skip this step), carefully (carefully!!) run your knife along the inside of the two halves to remove the seeds and the white membrane. Try not to touch ANY of the seeds or membrane. Hours can pass and if you rub your eye after touching a seed...have mercy. Into the bowl.

4. Dice up about half or less of the onion, depending on your taste. Add it to your bowl. Squeeze a few sections of lime juice (or more! once the hubby added an entire lime and it was extra limey and extra yummy!), pour in the oil and vinegar, sprinkle with cumin, salt and pepper  (you are using Kosher salt, right?). Stir gently. Ohhh yum. The longer it sits, the better it gets. So I suggest making it the night before you need it if you can, refrigerate, re-stir (that's key!), and serve it up! But it also perfect right away-who can wait that long anyway?

A perfect dish for my "Look at all the pretty colors...!" tendency.

5. Here's some serving suggestions:
   *Traditional, with Tostito Scoops
   *Aside grilled chicken; I smothered mine with Mexican cheese because it's always better with cheese
   *Inside a wrap, using sour cream instead of mayo
   *Lightly sauteed and hidden inside an omelet
   *On top of grilled/baked salmon
   *Inside cheesy quesadillas

This is the grilled chicken topped with cheese option. That's Mexican rice that I made from scratch using the Knorr rice mixes, it's really good. You could heat the salsa in a skillet but I like the hot/cold combo. Plus I'm lazy and don't need more dishes to scrub, that takes up wine time! :o)