Gluten Free Black Bean and Corn Salsa
It’s hot out there. Like really really hot. The kind of hot that makes you want to lie down with a cold drink and breathe quietly in the dark. But that’s never going to happen, so you might as well stick your head the in fridge and see if you can come up with something yummy.
I had a barbeque last night and, much to my surprise, no one went for the corn. I love corn and assumed everyone else does too, so I had quite a bit leftover. Today I looked at all that corn and thought: salsa! I poked around the back of the fridge and corners of the cupboards and discovered I had everything I needed for a corn and black bean salsa.
The nice thing with this recipe is that it isn’t really a recipe. You can modify the dish to accommodate your tastes, and whatever you happen to have on hand. If you don’t like cilantro, use parsley. No bell peppers? That’s okay, use tomatoes or cucumbers or both. And you can serve it with just about any grilled fish or meat. It’s nice with tortilla chips, great in tacos or can simply be tossed with some greens for a hearty summer salad. The true key is fresh corn on the cob and a squeeze of lime juice. The rest is up for grabs. I served mine with spicy shrimp and salad greens. Here’s what I threw in.
Ingredients
- 1 can of black beans rinsed and drained
- 2 -4 cobs of corn cooked, cooled and removed from cob
- ¼ cup Spanish onion minced
- ½ clove garlic minced
- ½ red pepper
- ¼ cup chopped fresh cilantro
- 2 inches of cucumber finely chopped.
- 3 Tablespoons lime juice, about 1 lime.
- 1 - 2 Tablespoons olive oil
- salt and pepper to taste
Method
Bring a large pot of water to boil.
Add corn and boil for 10 minutes.
Run under cold water remove from cob and let cool.
Or for leftover corn, I find that putting whole cobs of cooked corn in the fridge doesn’t keep nicely, so I cut the corn off the cob and put it in the fridge in a tightly sealed container.
Rinse and drain black beans and chop up preferred vegetables and cilantro.
Toss everything in a bowl with lime and olive oil, add salt and pepper to taste.
Chill and serve.
Also yummy is avocado, tomato, or jalapeno peppers for a little heat. Though, I only add avocado right before serving.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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