How to Make Black Beans and Corn Salsa
This is a very simple, chunky salsa that is wonderful served with hearty tortilla chips. It is open to interpretation—feel free to add some cooked shrimp or other seafood to it, maybe some diced roasted chicken or even some cooked shredded pork and turn it into a wonderful anytime supper. Leave it meatless for a filling snack or appetizer.
Black Bean and Roasted Corn Salsa Recipe
- 1½ cups canned black beans rinsed and drained
- 4 ears corn kernels removed, recipe follows
- salt and pepper to taste
- ½ cup fresh lime juice depending on the size of your limes, 3-5
- 3 tablespoons neutral oil light olive oil or vegetable oil
- 1 clove garlic minced
- 1 teaspoon ground cumin or to taste
- 1 small red onion finely diced
- 1-2 Serrano or jalapeno peppers minced
- 1 can Ro-Tel juice and all (diced tomatoes and green chilies)
- 1 ripe avocado diced
- Whisk together lime juice, oil, garlic, salt, pepper and cumin.
- Combine all other ingredients in a large bowl. Toss with the dressing, and refrigerate for at least four hours or overnight, stirring every couple of hours.
- Serve with crisp tortilla chips, or even on a bed of lettuce as a salad.
- Add 1 cup boiled popcorn shrimp, diced chicken or shredded pork, if desired.
- Shuck and clean the corn of all the silt
- Neutral oil, to brush on ears
- 1 teaspoon salt, or to taste
- ½ teaspoon cumin, or to taste
- Preheat oven to 400° F and arrange an oven rack in the middle of the oven.
- Brush ears of corn lightly with neutral oil. Sprinkle with salt and cumin.
- Place on a foil-covered baking sheet and roast for 10 minutes. Turn ears and roast for 10 more minutes, or until kernels are beginning to color.
- You can also do this under the broiler, but watch carefully so your corn doesn’t burn.
- Remove pan from oven and let corn cool.
- Remove corn kernels from the cob by holding an ear vertically in the center of a large bowl or on a clean, lint-free kitchen towel on top of a cutting board. Make sure that one end of the ear is firmly on the bottom of the bowl/cutting board.
- Slice kernels off with long downward strokes of your chef knife, turning ear a bit after each cut. Try to keep the kernels whole, but if you misjudge and just cut off the tips, don’t worry—just make another pass with your knife.