Wednesday, September 10, 2008

Black Bean & Corn Salsa with Golden Cherry Tomatoes

We don't normally advocate food out of a can, especially at the peak of produce season. But beans are one thing that emerge from a tin perfectly edible, and I have no problem recommending canned black beans for this quick garden salsa. (Then again, if you want to cook your own black beans, by all means do so.)

This mix of black beans and fresh corn is familiar enough, especially with a Southwestern seasoning of cumin and cilantro. I've dressed it up a little with our own Dr. Carolyn golden cherry tomatoes. I can hardly think of a better place to show them off, in this case to go alongside some homemade crab cakes destined for a client. You could just as easily serve it next to flank steak, grilled fish or your favorite tacos.

This takes very little time, but do go to the trouble of using a freshly shucked ear of corn. Cook it in a pot of salted water, then remove the kernels from the cob. (My favorite method for this is to set a ceramic bowl, inverted, in the bottom of a large mixing bowl, then stand the corn cob on top of the bowl to cut away the kernels with a bread knife.) Mix the corn with a 14-ounce can of black beans, well rinsed, plus about 1/3 cup diced red onion. Mix in a tablespoon or two of extra-virgin olive oil, a generous splash of sherry vinegar (or lime juice), coarse salt and freshly ground black pepper to taste. Add about 1/2 teaspoon ground cumin and 1/4 teaspoon ground coriander, or to taste. At the end, toss in a dozen cherry tomatoes, halved, and a small handful of cilantro, chopped.

This will keep very well overnight in the fridge.

2 comments:

Tiffany said...

Yum! This looks good.

Kelly said...

This is similar to something I make, only the corn is placed under the broiler. The char from that ten minutes of heat makes for great flavor.
It is a great salsa but I like it even better over rice as a quick rice and beans. I have always wanted to garden but been afraid/unsure. Your blog is very inspiring! Maybe this year I will start small...Thank you!