Friday, July 26, 2013

Simple Bean and Corn Salsa

From the kitchen of One Perfect Bite...This gorgeous salsa was made twice by my oldest daughter who, as you can tell, is no slouch in the looks department herself. She tends to do things twice. There are two bachelor degrees, both taken in hard majors, that were earned simultaneously when she was an undergraduate at CMU, and there are, of course those 2 really together grandsons she has given us. At any rate, her salsa, refrigerated to ripen for a fish taco supper, was found and devoured by the males of the family who thought it was a snack. Fortunately, this is one of those blessedly simple recipes that comes together in minutes and she was quickly able to put dinner back on course.The recipe is very easy to follow and it is a great dish for young cooks to try. While a bit of smoky flavor will be sacrificed, the toasting of the cumin  can be overlooked if you are busy and simply want to get dinner on the table. Here is how it is made.

Black Bean and Corn Salsa...from the kitchen of One Perfect Bite courtesy of Penzeys

1-1/2 teaspoons ground cumin, lightly toasted
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained (or 2 cups fresh corn kernels, cooked or 2 cups frozen corn kernels, thawed)
1 red bell pepper, minced
1/2 cup minced sweet onion
1/4 to 1/2 cup chopped fresh cilantro (optional)
1/4 to 1/2 cup chopped fresh parsley
1/3 cup lime juice (juice of 2 limes)
1 teaspoon grated lime zest (zest from 1 lime)
1/4 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper


Combine the cumin, black beans, corn, bell pepper, onion, cilantro, parsley, lime juice and zest, olive oil, garlic, salt, red pepper flakes and black pepper in a large bowl. Toss thoroughly to combine. Cover and chill in the refrigerator. Use as a side or with tortilla chips as a dip. Yield: 14 to 16 servings.

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Angie Schneider said...

That's a lovely salsa. I love the satisfying combo of bean and corn.
Enjoy your weekend, Mary!

Ginny said...

Your daughter is beautiful! And from what I can see of you, she looks like you. Now I see she also gets here cooking from you, too!

Chiara Giglio said...

a delicious salsa and a lovely girl ! Have a nice weekend...

Chris Scheuer said...

I love to see the culinary arts passed from generation to generation. Your daughter is so pretty and her salsa looks wonderful! I can see why the boys gobbled it up!

Bites from life with the barking lot said...

A lovely looking daughter! I love to hear stories of people who move the earth, as she certainly did working so hard in school. And I love seeing from time to time the pictures of those lovely grandchildren! Many thanks for the salsa recipe. Looks wonderful.

T.W. Barritt at Culinary Types said...

So, culinary excellence runs in the family. I'm not surprised!

bellini said...

Your daughters salsa sounds wonderful.

Melinda said...

This is right up Mr. Ken's


Nammi said...

love the vibrant colours !!!

From the Kitchen said...

I didn't see your lovely daughter on the Cape either. We were, however, day trippers to that area. Since we don't have to worry about school vacations anymore, we prefer the beaches in late fall. We were in Providence, the Berkshires and western Mass. most of the time. I can relate to losing part of dinner to (mostly) men foraging for snacks!! Have a great weekend.


cquek said...

This looks delicious and I can't wait to give it a try.

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