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August 11, 2007 / Tony

Corn and Black Bean Salsa

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More salsa making today for me.  It seems to be such a natural thing to make when all of summer’s bounty is at its peak.  The salsa tasted so fresh and summerlike that it was absolutely irresistable.  Here’s an approximation of what I made:

Corn and Black Bean Salsa

3 large roma tomatoes, diced

1 garlic clove, minced

kernels from 2 ears super fresh corn

1 1/2 cups black beans, rinsed under cold water

1/2 cup chopped, roasted green onions

3 T chopped cilantro

juice of 1/2 lime

2 T roasted and skinned poblano pepper, minced

salt and pepper to taste

Just mix and taste.  Keep adding any ingredient until it is to your liking.  Serve.

A few notes:

1) Roasting poblano peppers is easy.  Rub whole peppers with oil and then stick them in a 425 degree oven until the skin is blistered all over, turning occasionally.  Stick them in a bowl and cover with plastic wrap.  After about 10 minutes, the skin of the pepper should come off easily.  Then, carefully remove the top and as many seeds as possible from the inside.  The poblano is now ready to be used.  Of course, you could substitute jalapeños or any other hot pepper. 

2) Using canned black beans is fine in this recipe but making your own would be even better.

3) Using only really, really fresh corn makes a huge difference in this recipe as it is sweeter and more tender than corn any other way.  In fact, really fresh corn needs no cooking to be enjoyable and if you want to use it for corn on the cob, just put it in boiling water just long enough to heat it through.  No more needs to be done. 

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