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 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.
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.