Are you LOVING the sweet corn this summer? Seems like it’s abundant and tasting better than ever. Now, I realize we’ve somehow slipped into September, but I’ll continue to keep fall at bay by snapping up the corn at my farmers market as long as it lasts. One of my favorite ways to use leftover corn is to combine it with black beans for a tasty salsa. I originally called this “salsa”, but earlier this summer I got a little carried away. I made a HUGE vat of it & put it in an enormous bowl. I needed this stuff to get eaten so I told everyone it was a “side salad” hoping they would take larger portions. It worked. Everyone bought it and a new dish was born After all, it’s just a matter of semantics and attitude!
Black Bean Corn Salsa…or Salad
2 c cooked black beans (better w/fresh, but cheaters may use canned-drained & rinsed beans)
2 c sweet cooked corn -please cut fresh kernels off the cob or you’ll break my heart
½ c tomato chopped
1 red bell pepper seeded & chopped
1 small jalapeno seeded & finely chopped
½ c red onion finely chopped
1 ½ tsp cumin
3 TB fresh squeezed lime juice
2 TB olive oil
½ tsp fresh ground pepper
3 TB fresh cilantro carefully chopped or pulled apart into pieces
OPTIONAL: Salt to taste (kosher or sea salt)
Combine all ingredients, refrigerate for 2 hours before serving. It’s even better the next day!
If you want to change it up, add firm ripe cubed avocado–it looks LOVELY and tastes divine