An Inspired Cook

Every summer when the corn and tomatoes start showing up at the farmers market I make a batch of black bean and corn salsa.  Nothing tastes better along side a good grilled steak or chicken or as a topper for your favorite taco.  Plus I could eat it all day with nothing but tortilla chips.  It’s completely vegetarian and packed with everything good for you.  I found these little cast iron half pint kettles at a Lodge Factory Outlet in the little town of South Pittsburg, TN, near the Alabama border.  What a store. . . they have almost anything you could dream of, if you’re into cast iron.  A little room at the back has some great bargains on many of the cast iron skillets, dutch ovens some other items listed having a scratch or blemish.  I couldn’t find anything wrong with them and came home with a large 12 inch skillet, a griddle/grill and these mini kettles.

I’m going with a can of black beans, some roasted corn, fresh tomato, avocado, jalapeno, garlic, red onion, cilantro, lime juice and salt.

I roasted the corn and cut it from the cob.  You’ll need about 2 cups of corn kernel.  2 – 3 ears of corn should be just about right.  If you don’t want to go to the trouble of roasting corn, you can use canned or frozen.

To the bowl, add the remaining chopped ingredients except the avocado.

Add the juice of 1/2 lime.

And gently fold in the avocado.  Salt to taste.

Simple as that!  Store in the fridge up to a week.





Black Bean and Corn Salsa

1 can Black Beans, rinsed and drained
2 cups Roasted Corn, cut from the cob
1/4 cup Red Onion, chopped
1 medium Tomato, chopped
1 large Jalapeno, seeded and chopped
1 clove Garlic, grated on a microplane hand grater
1 Avocado, chopped
1/4 cup Cilantro
1/2 Lime, juiced
Salt to taste

Combine beans, corn, tomato, onion, jalapeno and cilantro together in a large bowl.  Add the lime juice and fold in the avocado.  Salt to taste.  Makes about 4 cups.