This black bean and corn salsa recipe first appeared on my blogspot blog June 1, 2014.
I’m sure I’m not the only who finds themselves hummin’ a little Gershwin in these sultry late spring days. After the trees leaf out, but before the tree frogs start their thrumming, a chorus of “Summertime, and the livin’ is easy, fish are jumpin’ and the cotton is high…” plays through my head. The song, as I’m sure you know, is from George Gerswhin’s Great American Opera, “Porgy and Bess,” set in sweltering summery Charleston. The songs are grand and glorious and so infectious that I tend to forget that I’m not exactly Jessye Norman when it comes to musical ability.
And yes, I do know all of the words, and I will sing them off-key at the drop of any hat.
Here’s a summertime recipe, a little salsa that I put together with ingredients from my pantry and the farmer’s market ~ canned black beans, fresh tomatoes and corn make for an easy and delicious salsa that can be a snack, or on a sultry summer evening with the proper beverage, a meal.
Black Bean and Corn Salsa Recipe
1 can black beans, drained
3 or 4 tomatoes, chopped, or 1 can fire roasted diced tomatoes
3 or 4 scallions, chopped
Kernels scraped from 1 ear corn
1 clove garlic, minced
2 sweet mini peppers, chopped
1 jalapeno, seeds & membranes removed, chopped
Juice of 1/2 lemon or 1 lime
Salt and pepper to taste
Cilantro, chopped, optional
One avocado, diced, optional
- Combine all ingredients. Adjust seasonings and serve with tortilla chips. Refrigerate leftovers.
Read More on A Cook and Her Books
Beans are nutritious and tasty and essential to the way I eat and cook. Try my hummus recipe that uses the electric pressure cooker to cook the garbanzo beans.
Need a delicious soup for cool days? Try my white chicken chili recipe. It’s just the ticket.
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