I spent Fourth of July weekend upstate with my cousin and her cute little family at their country house in Red Hook. On the fourth we bbq’ed like everyone else in the country, but on the fifth we had a Mexican night complete with fresh salsa, guac and of course homemade margs. Earlier in the day we ran to the supermarket to pick up what we would need to make our delicious meal a reality. When you food shop with a 6 month old you’ve gotta make it snappy, so prior to entering the supermarket my cousin’s husband divvied up the list and off we went. There was a bit of miscommunication in our plan, and when my cousin and I took out our grocery haul later on, we realized we were missing some things. Pico de gallo was on our menu, and I had also grabbed a can of corn thinking we could make corn salsa. Realizing we didn’t have enough produce to make corn salsa and pico de gallo, we decided to wing it and work with what we had. We came up with a delicious and flavorful salsa. At the last minute we even decided to toss in the can of black beans that I had grabbed to make my Mexican meal a bit heartier since I don’t eat meat. Our little grocery store fail made for one happy accident. This spicy corn & black bean salsa is…
Spicy Corn & Black Bean Salsa
7 ripe organic vine tomatoes, diced
1 medium white onion, finely chopped
1 can organic black beans, drained and rinsed in cool water
1 can organic corn, drained
1-2 jalapeños, finely chopped
2 1/2 tsp Himalayan pink salt
1/4 cup fresh cilantro, chopped
1. In a large bowl, lightly mash the diced tomatoes, using a potato masher or a fork.
2. Add in the onion, beans, corn, jalapeño, salt and cilantro.
3. Mix well to combine. Let sit in the refrigerator for 10-15 minutes before serving.
Notes: Depending on the size of your jalapeño’s you may only need one, or you may use both. I started with one and added in more as needed and tailored to my liking. This recipe makes about 6 cups of salsa.