Corn and Black Bean Salsa: Quick, easy, and versatile


I truly believe that in cooking sometimes the last thing you want to do is make a whole bunch of different things.  However, if you can create one thing that can serve multiple purposes then you have a real  advantage in making life easy.  This salsa is the perfect example.  This week we had two different Mexican inspired dishes on our menu.  You will see one tomorrow and the other in the next week.  This chunky, fresh salsa found its way into both meals.  And actually if we decided to, dipping was not required.  This is my very favorite dipping salsa.  I exclude the tomatoes because I don’t like them but you can add them if you want.  The beans, and actually the cumin in the dish make it a very refreshing change from your typical everyday salsa.


The two versatile ways that I used it this week were actually to enhance starches.  For the meal you will see tomorrow, I added it to the quinoa that went into our vegetarian fajita burritos.  It gave a nice body and richness to the main ingredient. The other time I used it as a non-dip, I added some spoonfuls to a brown rice that was a side dish for a Mexican spiced chicken.  The absolute best part of this salsa is that there is no cooking involved, just add all the ingredients into a bowl, mix, and refrigerate for a few hours to merry the flavors.  Its quick and easy and can be used as a great party appetizer or incorporated into other dishes.


Corn and Black Bean Salsa

  • 2 cans black beans, drained
  • 1 can whole kernel corn, drained
  • 1/2 cup cilantro
  • 6 Tbs olive oil
  • the juice of two limes
  • 1/4 cup red onion, minced
  • 1/4 cup green onion , minced
  • 1 1/2 tsp cumin
  • 1/2 cup tomatoes, chopped
  1. Mix everything except the tomatoes in a bowl. Refrigerate until ready to use.
  2. When ready to serve, mix in the tomatoes