The weather in Marin has been incredibly hot leading up to Cinco de Mayo. It has finally cooled off! But the intense heat followed by a very rainy winter made me start thinking about summer and BBQs.
We hosted a little play date party for my kids and two of their friends last weekend and I whipped up this Corn & Black Bean Salsa. I mainly made it for me – allergic to tomatoes – and unable to have traditional salsa. But, everyone loved it, so I am sharing this quick and easy recipe.
The thing I love the most about this salsa is that it is great with tortilla chips – no doubt. But, we have been eating it on salads, on quesadillas, and on top of grilled chicken. It is pretty versatile.
Corn & Black Bean Salsa
One bag of frozen sweet corn
1 tablespoon of agave nectar or honey
One can of black beans, rinsed and drained
2-3 cloves, minced garlic
1 small red onion, diced into small pieces
1 bell pepper, diced into small pieces
Juice from 2-3 limes, depending on how much you love lime
Cilantro, half a stalk chopped finely
1 tablespoon cumin
1 teaspoon cayenne pepper
Salt & pepper to taste
Pour the bag of frozen corn into a cast iron skillet. Add agave nectar or honey. Cook the corn until it caramelizes and has a “grilled” look to it. Add to large mixing bowl and set aside.
Add in your favorite cooking oil and sauté the red onion and bell pepper. At the end, add in the minced garlic for one minute and then remove everything and add to the corn.
Rinse the black beans and add to the corn. Refrigerate 30 minutes to one hour to cool.
Remove the mix from the refrigerator, and juice in the limes. Then add chopped cilantro, cumin, cayenne pepper, salt and pepper. Mix well. Refrigerate another 30 minutes. Serve with tortilla chips.