Tonight I thought I’d share the recipe for the salsa that I brought to the Memorial Day bash. I’ve made it several times this spring, and it’s just fun to mix fresh ingredients and spices for light fare. I know others of you make salsa from time to time and I’d love to hear some of your recipes, tricks, and tips too.
Bean and Corn Salsa
Whisk as dressing: 1/3 c. lime juice (squeeze a couple limes – there’s no other way!), 1/4 c. olive oil, 1 clove minced garlic, 1 t. salt, 1/2 t. cumin, 1/8 t. cayenne, 1/8 t. black pepper, 1/4 t. oregano, sprinkle of red pepper flakes, sprinkle of sugar, few drops of hot sauce (I’ve never actually measured any of those flavorings)
Toss together: 2 cups black beans, 1 1/2 cups corn, 1 red pepper, 1 red onion, green onion, cilantro (let the debate begin on whether or not to omit that last one! Personally, I like it.)
At the last minute, chop up a couple of tomatoes and avocados (perhaps this is the secret ingredient that makes me like this salsa?) and add them to the rest of the veggies before tossing with the dressing.
This makes a big batch, so you may want to cut it in half. I’m not a big fan of this salsa unless it’s fresh, which is the biggest negative of this recipe. It’s just not that great the next day – the fresh ingredients get soggy and it’s not attractive. I’ve also tossed it with bowtie pasta and served it as a pasta salad.