I have a secret measuring cup when I’m on the road and can’t take my whole kitchen with me. It comes in handy when I’m making quick camping recipes or picnic food – recipes like this black bean and corn salsa. I almost called it Can Can Black Bean Corn Salsa.
Since I was residing in a cabin with minimal utensils for the week and I needed a dish for a Memorial Day party with friends, I pulled out a handy dandy can of black beans to make this recipe. Sure, I could have gone out and bought “a dish to pass”, but what’s the fun in that? First, I had to rinse and drain the beans and transfer them to a bowl so I could use the can as a “measuring cup”. Yup. How easy is that?!
This recipe is fabulous because it has all the delicious flavors of summer but caters to a wide variety of allergies. One group of people we are going to be with quite frequently with this move brings a wide variety of food allergies to the table, and we, of course, add to that. Finding allergy friendly recipes that everyone can eat is a bit of a challenge, but you all know I love a good challenge.
I skip garlic in this recipe since that’s an allergy in the group, but you really won’t miss it too much since lime, salt, and cilantro with fresh summer produce are a match made in foodie heaven. If you want to add my dear friend garlic, mince 1 clove and mix it in.
You can use this black bean and corn salad as a salsa or a side salad. In fact, it’s so good even those in my family who dislike beans enjoy it.
Black Bean and Corn Salsa
Yield 4 cups
- 1 16 ounce can black beans, drained (appr. 1.5 cups if using homemade beans)
- 1 can fresh corn (appr. 3 medium ears of corn)
- 1/3 can grape tomatoes (appr. 8-10)
- 1/3 can green bell pepper (appr. 1/2 large or 1 small)
- 1/4 can red onion (appr. 1 small)
- 1 tablespoon fresh cilantro (finely chopped)
- Juice of 2 limes
- 1 teaspoon oil
- 1 generous pinch of salt (appr. 1/2 teaspoon)
- Rinse and drain beans, getting as much liquid off them as possible.
- Cut corn off cobs, measuring 1 can full.
- Heat oil in pan, then put corn into a frying pan over medium high heat, softening the corn a little and browning it. *Note: You can also throw the corn on the cob on the grill and grill it on all sides a few minutes each then cut it off the cob.
- Finely dice tomatoes, pepper, and onion.
- Mix together all vegetables and seasonings.
- Mix in lime juice.
- Chill in refrigerator until ready to serve.
Best if made 1 day in advance.