Black Bean and Corn Salsa

When I think of fresh salsa, I think of fresh herbs and ripe summer tomatoes at their peak. March is a long way from tomato season, so I decided to play around with a different sort of salsa, one that doesn’t rely on the usual fresh tomatoes for its base.

Being that it is still (sort of) winter here in the Northeast, I chose ingredients which are readily available this time of year.  My inspiration came from a black bean and corn salsa that used to be sold at Trader Joe’s, which sadly, was discontinued. By using canned black beans, frozen corn kernels, and a few other colorful ingredients, I created a tasty, no-cook salsa perfect for topping tacos, and just as good alongside grilled chicken, fish, or steak.

This salsa is a great mid-winter addition to your next Latin-inspired meal…and be sure to let the kids help out!

Black Bean and Corn Salsa

Makes about 3 cups

  • 1 can canned black beans, drained and rinsed
  • 1 cup frozen corn kernels – thawed
  • 1/2 medium sweet red pepper, chopped (or, substitute ½ cup of chopped roasted red pepper)
  • 4 scallions (green part only)
  • 2 cloves garlic, minced
  • 2 tablespoons lime juice
  • Salt and pepper to taste

In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.

Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.

Note: This salsa can be made up to a day in advance.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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