The sun is out, my open house is over, one offer to write and then I am ready to enjoy a summer afternoon just kicking back with a cool drink and some fresh snacks. Totally a black bean and corn salsa kind of day!! Anyone making some they could deliver? 🙂
Our new favorite way to serve this salsa is kind of as a deconstructed burrito. Throw some jasmine rice in the rice cooker. Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken. Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce. Delicious! The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal. I seriously could eat it everyday!
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)
Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo good!
Other possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper
real estate for real people.