Raving — Salsa and Salad!
Last week’s CSA included fresh basil and cilantro and inspired me to make Caprese Salad and Cathy’s Corn and Black Bean Salsa. I’ve concluded that a big part of Community Supported Agriculture is what your share makes you want to cook.
You can guess from the name that this isn’t my recipe originally but no event at my library is complete without someone bringing this salsa.
1 can of black beans, drained and rinsed
1 can of corn, drained
1/2 cup chopped tomatoes
1/2 cup minced onion (supposed to be half green onion and half red — I use whatever I’ve got)
Mix those up. Then whisk together 6 tablespoons fresh lime juice (I never have fresh limes so I use bottled) and 6 tablespoons oil (I use EVO) and pour over veggies. Chop 1/2 cup fresh cilantro or parsley (Cilantro is best; a mix is fine. I’ve even used dried but it doesn’t look as pretty) and add it with 1-1/2 teaspoons of cumin. Mix and refrigerate for at least an hour or two. Serve with tortilla chips. I recommend Shearer’s Margarita Lime if you can get them.
I love this so much that I can eat it like a salad. And it’s good for you! No bad ingredients unless you eat too many chips!
Cathy’s Corn & Black Bean Salsa