Jun 18, 2012

black bean salsa

This week was another big week for Fresh Fork (*).  We got Tex-Mex themed food this week, hence the corn chips the other day.

I decided to make some fresh salsa with some of the beautiful produce this week.  This is a simple recipe, but it's surprisingly reminiscent of a Chipotle burrito.  (Yum!!)  Make this and you'll be the hit of the (healthy) party.

We had this salsa in tacos tonight.  It would also be great with chips, on a burger or to top a salad.  This is what summer should taste like.

Black Bean Salsa
Makes about 6 cups

  • 1 cup (dried) black beans, prepared according to package instructions*
  • 3 garlic scapes, diced*
  • 1 can sweet corn or kernels from one ear of corn
  • 1 onion, diced
  • 3 tomatoes, diced (with seeds and as much liquid as possible removed)*
  • 1/2 bunch of cilantro, diced*
  • 1 small can green chiles (I used mild, but spicy would be good too)
  • 1 tbsp lime juice
Combine all of the ingredients.  Add salt and pepper, to taste.  Refrigerate for at least an hour before serving.

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