BLACK BEAN SALSA

July 13, 2009

Before I do anything else, allow me to show you a magic trick.

cilantro
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!

black bean salsa

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 corn off the cob

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

2 limes

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.

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7 Comments »

  1. Love the cilantro tip – just begrudgingly threw out a bunch yesterday. Can’t wait to make this salsa!

    Comment by Audrey — July 14, 2009 @ 11:54 am

  2. Hey Nishta–love your blog! I was reading your intro on the right side and it says:

    “Hi, I’m Nishta, and I’m pretty”

    and I thought “boy, she’s pretty full of herself, isn’t she? I mean, she’s right, but still….

    Then of course I read further on.

    Love the cilantro tip–I use that for sage, basil, etc., and actually for asparagus too! Lasts for weeks.

    Comment by John — July 15, 2009 @ 1:55 am

  3. Audrey–good to see you here! I hope you enjoy the salsa.

    John–that’s hilarious. thanks for visiting & taking the time to comment–hope I’ll see you back here often! also, I’m definitely going to try your asparagus suggestion…we’ve got the other herbs fresh in the backyard so I rarely store them, but grilled or oven-roasted asparagus is a staple in our house, so good to know I can buy more than one bunch when it’s on sale & keep it fresh.

    Comment by bluejeangourmet — July 15, 2009 @ 11:15 am

  4. Looks fabulous! I saw a neat trick recently in a magazine: use a bundt cake pan to cut the corn. Stick the ear upright in the hole in the middle and slice the corn off. Falls into the cake pan! VOILA!

    Comment by Jan Johnson — July 15, 2009 @ 10:43 pm

  5. I am usually bored by black beans, but this salsa is really tasty and refreshing! I’m glad to have a way to enjoy them now.

    Comment by Jill Carroll — July 16, 2009 @ 9:43 am

  6. my mouth is watering.

    Comment by mary-kathryn millner — July 21, 2009 @ 10:45 am

  7. Hey Nishta – thanks for the tip on the cilantro. I am always trying to figure out how many things I can put it in before it goes bad. Now I can take my time and enjoy it! And I can’t wait to try this salsa – I love everything in it. And now that we are just getting the season’s first sweet corn here in Vermont, it will definitely be on the menu at our house very soon.

    Comment by Martha Dyson — July 28, 2009 @ 5:59 am

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