I discovered some prepared Texas black bean and corn salsa at my local grocer over the summer. It was a tasty diversion, even with its simple ingredients in an Italian dressing base. Yet, with that latter ingredient, I suspected that it was not really authentic. Rather, it appeared to depend on the simplicity of ingredients and the gullibility of the consumer.
I decided there must be a original recipe closer to the source, made from fresh ingredients. I did some research and developed this recipe by combining the best of the recipes found across the Internet.
The ingredients are a combination of prepared items, the black beans and corn by example, and fresh ingredients. All of these can be found at your local grocery store.
The result is a fresh, tasty, and bold black bean and corn salad.
1 Can of Black Beans1
2 Cups Frozen Corn 2
2 Roma tomatoes, diced
1/2 of a medium Red Onion, diced
1/4 Cup Green Onion, chopped
1 Clove of Garlic, minced
1 Jalapeno, seeded and minced
1/2 Cup Red Pepper, diced
1/4 Cup Cilantro, chopped
2 Tbsp Olive Oil
Juice of 1 Lime
2 Tbsp Red Wine Vinegar3
1/2 Tsp Cumin
Fresh Ground Pepper
2 Tbsp Honey
1/4 Tsp Cayenne Pepper
1. Add a second can to bump up the protein
2. You can use either yellow or white corn; I prefer the latter.
3. Substitute sherry vinegar
- Drain and rinse black beans in colander, add corn and set aside.
- Combine next 7 ingredients: tomatoes, red onion, green onion, garlic, jalapeno, red pepper, and cilantro, then toss with wooden spoon.
- Add olive oil, lime juice, and red wine vinegar, and toss again.
- Add black beans and corn, and toss again.
- Add cumin, and toss thoroughly.
- Add salt and pepper to taste; toss again.
- Refrigerate for 1 hour (longer is better).
- Toss before serving with favorite tortilla chips.