As I noted earlier, I was bored this morning. A little bit after I posted that, I got motivated and went out. Something struck me and I decided to go fetch some vegetables to make a western style omelet. That took me out to Ingraldi’s. As I perused the offerings, one of the ladies suggested the corn was really good. I picked up a few ears, a big tomato, a zucchini, and some potatoes. I paid and went to the vehicle.
That is when I began thinking about black bean salsa.
Many years ago I went through a short phase of eating this. I had never had it before, stumbled across it (Cooking Light, I think). I know someone gave me a jar of it too that was very good. So, I sat in the vehicle, googled a recipe, looked it over, got out of the vehicle, and purchased some more corn and some limes.
Off to Shop Rite I went for some more ingredients. I came home and began making this. I opted to make my own beans. Somewhere in all this I was looking at other recipes and someone mentioned how easy it is to make one’s own beans. This is something I have always wanted to do, but never wanted to put the time into. Well, with an Instant Pot, time is trivial. Easy peasy and it is one-fourth the price of canned. I dare say they are better than canned too.
So, I made the beans, fried the corn, prepped all the other ingredients, and assembled.
This is one of those dishes that improves over time. I wanted it cold, so I forced myself to wait an hour before having any. I had some more a few hours later. That was better. The stuff I have tomorrow, I suspect, will be better still.
This looked just like the Southern Living recipe did. It tasted good. Absolutely nothing wrong with it. Next time, I think I need some more tomato and more lime juice.
Shop Rite was out of jalapeno, so I substituted a habanero. A second one would have done well. While nothing wrong with this salsa, I thought it needed something else to pull it all together. A little zing might be just the thing.
Also, since it’s made with all fresh ingredients, there was no “sauce” to this salsa. Salsa is usually slurpy. I missed that with this. I kept thinking if I had blended (no way for me to actually do that, mind you) some of the black beans and added it in, much like one does with soup, I would have had some of that texture I was looking for.
I was excited after purchasing the vegetables. I have pared my lifestyle down so much that it is drab. Today I needed some color, some brightness. This salsa did that for me without adding to my things. That was important to me. Yummy!
Black Bean and Corn SalsaCourse: Culinary
2 1/2 fresh corn kernels (from 5 ears)
1 tablespoon olive oil
2 teaspoons ground cumin
1 cup chopped red bell pepper (from 1 medium pepper)
2 (15-oz.) cans black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
1 cup chopped red onion (from 1 small [5 oz.] onion)
1/2 cup chopped fresh cilantro (from 1 bunch cilantro)
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)
3/4 teaspoon kosher salt
- Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl.
- Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.