Fresh Salsa with Black Beans & Corn

This recipe was featured in my newsletter dated June 14, 2007.

Fresh Salsa with Black Beans & Corn
by Chip Desormeaux

This salsa tastes unbelievably fantastic in late summer, at the peak of tomato season. You'll wonder why you ever ate a salsa without black beans and corn! I often pair this salsa with fish tacos.

15 ripest plum tomatoes, peeled
2 ears fresh corn
1 can black beans, drained
½ c. purple onion, minced
4 cloves garlic, shredded
1 lime, juiced (~1 tbs.)
1 bunch cilantro minced
¼ tsp. salt
½ tsp. cumin
½ chipotle chili

Trim the ends off each tomato. Remove most of the seeds by pushing your finger through each cavity while under running water. Then dice them into a large bowl.

Cut the corn off the ears by standing the cob on one end and cutting down the cob to the bottom. Be careful—it makes a mess!

Add in all ingredients except chipotles, mix in well.

If you like a mildly spicy salsa, just add a couple teaspoons of sauce from the chilies. To increase spiciness experiment with half a chili at a time, minced. (I usually purée the whole can and transfer to a jar that I can keep in the fridge. In which case I would add about 1 teaspoon for a mild heat.)

This salsa takes a few hours sitting out on the counter to allow the flavors of the ingredients to blend and create a good flavor. It improves even further over a couple of days, however, because of refrigeration, the tomatoes do become just a little mealy.

Makes about three cups.

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Fresh Salsa with Black Beans & Corn Recipe