July 13, 2009
Before I do anything else, allow me to show you a magic trick.
Ladies and Gentlemen, right here before your very eyes—one bunch of cilantro, ends trimmed, placed upright in a glass with a bit of cold water. Doesn’t look like much, you say? Not very impressive, you say?
Well. Little do you know! Arranged this way & covered with the very plastic bag it came home in, I can keep cilantro fresh & useable for a month! I am not exaggerating! It IS magic—I love cooking with cilantro (obviously, I am not one of those people for whom it tastes like soap) but I hated having to throw it away after it became wilted & spoiled too quickly.
No longer, my friends! We can all thank my dear friend Ari’s mom Georgia (yes, she is as awesome as her name) for this tidbit.
Now, onto the recipe at hand…I love black beans. They’re cheap. They’re yummy. They’re versatile. AND, they’re good for you. Summertime bonus!
This little concoction is great for a potluck/casual party, or just for dinner. It tastes just as good the next day, with the exception of the avocadoes, which turn an unappetizing, slimy brown. Ew.
So if you’re planning for a big crowd, make this as-is—there won’t be any left, I promise. But if you’re making for a smaller crew / want to take some for lunch later in the week / need to mix this ahead of time, I recommend combining everything BUT the avocadoes first.
Then, reserve whatever portion you’d like to have for later & store it in the fridge until you’re ready to add avocadoes & eat up! I like this dish a little more towards room temperature than cold, so you might want to take it out a bit before you plan to serve.
(If I may be so presumptuous as to suggest—it’s real, real good with blue corn tortilla chips. I’m especially partial to Garden of Eatin’.)
BLACK BEAN SALSA
2 cans black beans (plain, no flavoring or added salt)
3 of the prettiest tomatoes you can find
3 ripe avocados
2-3 ears fresh corn
a handful of fresh cilantro, roughly chopped
1 tsp. cumin
1 tsp. salt
optional: half a jalapeño, seeded & minced
Drain & rinse the black beans in a colander—shake well to rid of all liquid. Shuck the corn & cut the kernels off into a large mixing bowl. Add the black beans to the corn, then cube the tomatoes and add them as well.
Add the juice of both limes, cumin, salt, & jalapeño, if using . Stir everything together & sprinkle in cilantro. If serving immediately, add cubed avocados & fold gently. Taste & add salt if needed.
Serve with chips or as a side. Also excellent with grilled fish or meats.