black bean and corn salsa
As promised, here is another recipe that will help you use up some tomatoes. Yes, it is another salsa recipe; but it’s a really good one, and you owe it to yourself to try it. It’s also not at all spicy, so if heat is an issue for you, this is a great recipe for you.
This recipe will only help you use up one or two tomatoes, but if you are dealing with a tremendous tomato surplus like I am right now, you know every little bit helps. I honestly have no idea which one of my mother’s many cookbooks (like I have any room to talk!) this recipe came from originally. What I do know is that this salsa has become wildly popular in my family – so much so that for one gathering, no fewer than three of us prepared it to share with the others. While we may need to work on our communication skills, we all clearly agree that this recipe is worth sharing.
For the corn, I use fresh Iowa sweet corn, cut from the cob and blanched. If I have extra, I usually freeze it at this point and save it for off-season salsa binges (when decent tomatoes are also available).
Black Bean and Corn Salsa with Lime Cilantro Dressing
Yields 4 cups
2 1/2 cups fresh corn, blanched, drained and cooled (or frozen corn, thawed)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano (Mexican oregano if you have it)
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 to 2 medium tomatoes
1/3 cup red onion, chopped
1/4 cup fresh lime juice
1 tablespoon Dijon mustard
1 to 2 garlic cloves, minced
1/2 teaspoon salt
2 tablespoons cilantro, chopped
- Combine corn and beans in a large bowl.
- In a nonstick skillet over medium heat, cook cumin and oregano in oil for approximately 2 minutes. Pour over corn mixture and stir to coat evenly.
- Add the tomato and onion to the bowl and stir to combine.
- In a small bowl (or your liquid measuring cup after you’ve measured the juice), whisk together the lime juice, mustard, garlic, and salt. Stir in cilantro, then pour the dressing over the mixture in the large bowl. Stir to coat.
- Serve with tortilla chips. Leftovers may be refrigerated.