White Corn & Black Bean Salsa

My family might have devoured two batches of this salsa in under four days on our last beach trip. In our defense, that included five adults. Or maybe we still ate too much. Whatever.
Since we first discovered it (shortly after the Jefferson County Medical Alliance published its Raising the Torch cookbook), this recipe has held its place as a Cybulsky/Walden family favorite.

Back in the days when I ate whatever the heck I darn well wanted, this topped my once go-to Tostitos Hint of Lime. Whatever your preferred chip, this salsa will take it to the next level.

It also stands well on its own as a salad, the way my best friend’s mother enjoys it, and now, me too.

When I’m not eating it with fish tacos, or 10-Minute Taco Salad, or yet another backyard mini bell. Note to add poblanos to the garden next year. I’m already dreaming of how famously these two will get along!

We’re also diving into it tonight, a weekend batch I made to carry us through the happiness that starts with College Gameday and runs right on through Monday Night Football.

Go Cowboys!

White Corn & Black Bean Salsa (original recipe courtesy Jefferson County Medical Alliance/Raising the Torch)
3 vine ripe tomatoes, chopped
1 16 ounce bag frozen white corn, thawed
1 can black beans, drained
1 red onion, chopped
1 bunch cilantro, trimmed
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Sea salt and fresh ground pepper to taste
Mix all ingredients and serve. While flavorful right away, salsa tastes even better when chilled for at least an hour. MFP entry: White Corn & Black Bean Salsa, 1 cup serving, 130 cals.

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