Salsa is a staple at almost any Mexican meal. At Mexican restaurants, it's often the first thing that arrives at the table, and because of the usually gigantic serving size, it's often the last thing left. Many Americanized Mexican restaurants serve what seems to be the standard salsa for American palates—a red tomato-based one that's blended so fine, you can't even tell if other ingredients are in the mix. If this is the only type you've tried, then you're in for a pleasant surprise.
Salsas come in many forms. They can be blended until they're almost a liquid or so chunky that they're closer to a salad. They can be made from a red tomato base or from tomatillos. They can be spiked with spicy peppers or sweetened with peaches. Whether you need a condiment for dinner or dessert, there's a salsa out there that can work.
Black bean and corn is a very common blend for a chunky salsa. And for people who want to skip dips that are loaded with dairy products, this is a great option because it's more filling and more flavorful than a plain tomato and chili blend. You can tweak the ratio of black beans to corn to tomatoes in order to create a salsa that is perfect for you.
To learn more about the history of salsa, check out FoodTimeline.org.
Black Bean and Corn Salsa
1 14-oz. can black beans, rinsed and drained
1 14-oz. can corn kernels
1 14-oz. can diced tomatoes, drained
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup cilantro, chopped
1 Tbsp. minced garlic
Juice of 1 lime
2 Tbsp. vegetable or olive oil
1 1/2 tsp. ground cumin
2 tsp. hot sauce
Salt and pepper, to taste
•Combine all the ingredients, except the salt and pepper, in a bowl. Season with salt and pepper to taste.
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Comments ( 6 )
Sounds yummy! Question...my favorite pineapple-peach salsa was only available for a limited time, and I miss it (it was Tostitos brand as well, which I'm not sure on its animal friendly status). Is there a recipe you could post sometime in the future? Not now of course...can't have two salsa recipes in a row! :-)
Posted by Bamabunny | July 31, 2008 5:03 PM
Posted on July 31, 2008 17:03
Black beans can be hard to find in Australia, but next time I find some, I'm going to try this. It looks lovely and fresh.
Thanks!
Posted by kazari | August 1, 2008 4:27 AM
Posted on August 1, 2008 04:27
Carefull with the black beans. Chew them all the way or get constipation as I did from eating a black bean burrito too fast.
Posted by WA. Ford | August 2, 2008 1:02 AM
Posted on August 2, 2008 01:02
great recipe cook for a living and just have to look at recipe to see all these ingredients are excellent together.
Posted by liza | August 11, 2008 12:22 PM
Posted on August 11, 2008 12:22
This appears to be a wonderful recipe and I will use it soon.
I do wonder though, why canned products instead of home prepared? Instead of canned beans, if you leave them to soak in water for a day, they cook pretty quickly; more inexpensive and quality control is higher!
Why not natural corn instead of canned corn?
Thanks for the idea which'll probably be used within a couple of days.
Posted by David | August 16, 2008 7:54 AM
Posted on August 16, 2008 07:54
Tried the salsa and it was great!!!!!!!!!!!!
Posted by alicia | August 26, 2008 9:57 AM
Posted on August 26, 2008 09:57