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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.


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


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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.


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


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Add the juice of 1/2 lime.


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And gently fold in the avocado.  Salt to taste.


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


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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.