A Southern Grace: just add lettuce

June 30, 2015

just add lettuce


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 majorly slightly dreading picking green beans this year...

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.


Cali @ Cali's Cuisine said...

Salad or salsa - saladsa sounds like the perfect name! Very versatile indeed, this looks awesome!

I have never thought to grow black beans nor do I know anyone (to the best of my knowledge) that has. What an interesting thought. I'm going to stick to the canned variety, but I am curious how your experimentation goes. Keep us posted!

Carolyn Jung said...

I actually like salsa on top of a green salad. So this is ideal for me!

Angie Schneider said...

Growing black beans sounds quite a challenge for me. I am quite happy with the dried one now. The salad looks very fresh and delicious, Grace.

Big Rigs 'n Lil' Cookies said...

We have lettuce coming out of the garden like crazy right now, so I was thrilled to see your idea. I make a similar bean salad, and never considered having it with lettuce. I will be now!
And.... nope... Never tried growing black beans. Green only... and purple this year!

Pamela @ Brooklyn Farm Girl said...

I am loving your blog, from one gardener to another! We were picking lettuce like crazy a few weeks ago! I found that wrapping them in foil and sticking them in the fridge makes them last for weeks, it was life changing. Black beans are easy to grow and fun to shake once they're dry! I have a post from last Summer about growing them if you want to check it out!

Kate @ Framed Cooks said...

I am going to call it a salsa, because I can see myself scooping it up with tortilla chips right now!

Natalie @ Obsessive Cooking Disorder said...

You're on a invent a name roll there haha. I say salsa, because the fiance would run away if he heard "salad" Looks fresh and delish

Sarah @This-Here-Nw said...

This looks so god! I order a salad sort of like this at a local restaurant. I can't wait to try this one at home! So great for summer!

Elsa | the Whinery said...

Saladsa, I love that name! You're right this is so versatile, I can't wait to try variations of these, it'll be perfect for the kind of summer we're having. :-)

Marcela said...

Perfect for summer! Looks so good! Can't wait to try one!

Pam said...

I'll tell you it looks delicious, whatever you call it. Perfect use of corn and beans, for sure. Thanks for sharing!

Barbara said...

Growing black beans? I will be soooo impressed if you try it another year. Keep us posted. Don't know that I've ever read or know anyone who's done that. I love your salsalad. I'd eat it right out of the container.
Happy 4th, Grace!

Lisa-Marie said...

Ooooh. This will be a great addition to a pick food dinner/barbeque!

Helene Peloquin said...

This is a great salad to make when we do a BBQ. Looks so good.

Gerlinde de Broekert said...

What a great versatile salad or salsa. You can add all the things you like.