Monday, September 7, 2009

Black Bean Corn Salsa

You know when you go to a pot luck or bbq and the host asks you to bring that delicious dish you brought last time, and you know exactly what they’re talking about?  Well, this is one of mine that always gets hit on.  It’s super easy and keeps for a long time, not like those mayo ladened, fattening dishes.  It’s super refreshing and there’s NO COOKING INVOLVED!  

Black Bean Corn Salsa

2 cans of whole black beans

3 cups of frozen corn (no need to thaw if not eating right away)

red bell pepper, chopped (chop to the same size of corn and beans)

1-2 pickled jalapeno pepper, chopped, seeds removed

2-4T pickled jalapeno juice

juice of 1-2 limes

1/4 cup raw pumpkin seeds

1/2 cup fresh cilantro, chopped

1/4t ground cumin


Put all ingredients into a bowl and gently mix.  If it’s not spicy enough, adjust jalapeno and juice.  If you have cucumber, green bells instead of red, or some beautiful tomatoes, use them!  And, if you're like my mom and can't stand the flavor of cilantro, use fresh flat leaf parsley, or leave it out completely.  It will still knock your socks off!

So, there you have it.  A no-cook, easy-peasy recipe that travels well and goes wonderfully with chips or over the top of a fresh green salad!  You can do this one with your eyes closed!

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