I couldn't decide whether to call this a salsa or a salad. Ultimately, I think it could be either, depending on how you eat it.
Dump it on lettuce and add some meat or cheese or nuts and it's a salad. Use a chip as your vehicle for consumption and it's a salsa. A third option is to serve it just as is on the side, which I did when I made that outstanding slow-cooked pork shoulder. Any way you get it into your mouth, it's tasty, fresh, full of textures, and quite nutritious.
You can (and should) add cilantro--I didn't have any on hand, believe it or not. Finely chopped jalapenos would be awesome, as would cotija or feta cheese. I've used red peppers in the past for some extra color, so that's something else you could try. Just make it your own! If you like less sugar, cut it back by half. Want more zing? Bump up the lime juice, vinegar, or both. This is so versatile and it's delicious every time.*
*Well, there was that one time that I used canned corn, and it's a mistake I shall never repeat--there was an off-flavor that ruined the whole dish.
Have any of you folks ever tried to grow black beans in your garden? I don't know anyone who's tried. My assumption is that it's far easier and just as tasty to either use canned beans or rehydrate the dried ones, but I'm not sure. Maybe once we get a few successful years of gardening under our belts, we'll give it a try, just to see (and so I can say that all the main ingredients of another dish are the result of our own hard work). Maybe not, as I'm already
Black Bean, Corn, and Pepper Saladsa
Makes 5-6 cups
- 1 (15-ounce) can black beans, drained and rinsed really well
- 1-1/2 cups corn, frozen or fresh (canned only if you absolutely must)
- 1 bell pepper, diced
- 2 tablespoons granulated sugar
- 1/4 cup vinegar
- 1/4 cup lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
In a large bowl, combine all the ingredients and mix well. Adjust seasonings and sweetness to taste.
Refrigerate an hour or so before serving.