Black Bean and Corn Salsa

On New Year's Eve, my friend Shannon brought this salsa to our party. It was the best salsa I've ever eaten. Thankfully, she left a jar behind - and I proceeded to eat half of it in one sitting on New Year's Day. After I finished eating the jar she left behind, I promptly called her for the recipe so I could make more. I've been eating big bowls of this salsa for lunch every day recently. I am 100% addicted.

 

She shared the recipe with me, and now I'll share it with you!

 

ROASTED CORN AND BLACK BEAN SALSA

 

Step One: Make Roasted Corn

1 lb. package Niblets frozen corn, thawed

2 to 3 tbsp. oil

 

Toss the corn and oil together, spread in a single layer on a foil-lined baking sheet, roast at 450 degrees for about 25 minutes. Turn the corn every 5 minutes or so, so it browns evenly. Once the corn is done, set it aside to cool.

 

Step Two: Make Dressing:

1 tbsp. salt (+/- to taste)

1/2 tsp. cumin

1/2 cup + 2 tbsp. fresh lime juice

1/2 cup olive oil

1/4 cup cider vinegar

 

Step Three: Mix the following ingredients in a large bowl:

The corn you roasted earlier

1 bunch chopped fresh cilantro

1/2 cup chopped red onion

2 14.5 oz cans of petite diced tomatoes

4 jalapeno chiles, seeded & finely chopped

1 habanero chile, seeded & finely chopped

1 red bell pepper, chopped

3 tsp. minced garlic

2 15 oz cans black beans, drained and rinsed

 

Stir all the ingredients until throughly blended, then stir in the dressing. It tastes best if you let it sit for a while first. This recipe make a *huge* amount of salsa.

 

Note - you can leave the habanero out if you're a sissy about spicy food!

 

I can't wait to try this salsa with fresh summer vegetables!

Done