black bean salsa

I can get a bit funny about food.  I have been known to get gitty and excited when anticipating certain meals.  And I'm sure I've done my share of happy dances when I anticipate a good meal coming.  (Especially the ones that I don't have to prepare myself!)  Andrew tries to understand this side of me, but as a non-foodie I think he struggles.  This recipe would fall under this particular category.  As I chop and mix this salsa, I anticipate the wonderful burst of flavours, the crunch of the tortilla chips and melted cheese, the combination of lime, cilantro and garden fresh vegetables.  I might even say this is one of my favorite recipes.  You can certainly use this as a dip for chips, but I love a plate of tortilla chips with melted marble cheese and this salsa heaped on top.  Some days there is nothing better.

I don't remember where I got this recipe from anymore.  I think this would make a great salad with some more corn and rice.  You could also serve this with rice and pan fried tofu.

Black Bean Salsa

1 ear sweet corn

3-4 fresh tomatoes, seeded and chopped

1 can black beans, rinsed

2 limes, freshly squeezed

1 avocado, diced

1 Tablespoon extra virgin olive oil

1 jalapeno pepper, seeded and minced

1 cup cilantro, chopped

1 scallion, finely sliced

1 garlic clove, minced

2 teaspoons cumin

1 teaspoon kosher salt

Boil the corn for about 5 minutes.  Rinse under cold running water to cool.  Slice off the kernels.

Toss the corn kernels in a bowl with the tomatoes, beans, lime juice, avocado, oil, jalapeno pepper, cilantro, scallion, garlic, cumin and salt.  Let the salsa marinate for 10 minutes before serving.

Serve at room temperature.