Refreshing and Hearty Black Bean and Corn Salsa Appetizers
Discover > Texas Recipes > Refreshing and Hearty Black Bean and Corn Salsa Appetizers
Black bean salsa is like the Bohemian Rhapsody of dishes. It’s a mix of different things, that blend gorgeously well together. It’s refreshingly different from regular tomato-based salsas and it takes 6 minutes – the length of the song – to whip it up (unless, like me, you’re using dry black beans(how long do black beans last?).
When prepping for this salsa, dice each ingredient approximately to the size of black beans. This will ensure that you get a mix of all ingredients in one scoop. Meaty black beans, pungent onion bites, fleshy tangy tomatoes, and sweet yellow corn (how long does corn last?), infused with a tart lime dressing seasoned with salt, pepper, and a dash of cumin – all in one bite. Now that’s a hearty mouthful.
Black bean salsa is also quite versatile. You can play around with this appetizer as you like. Want to add a note of zesty sweetness? Toss in a few chunks of pineapple. Want to make it spicier? Add a few slices of jalapenos or a dash of artisan spices.
In the spirit of Bohemian Rhapsody - do what you want with this salsa, just don’t make it boring.
Why do Black Beans Take Long to Cook?
Truth bomb; cooking dry black beans from scratch, is time-consuming. But here’s why it might be taking longer than required.
Using old beans: Old beans generally take longer to cook (around 2 ½ to 3 hours) and retain a slightly chewy texture even after being cooked for hours. Fresh black beans on the other hand will become tender within 1 to 1 ½ hour of cooking. Here’s where you can get fresh black beans in Texas, near you.
Boiling the beans in hard water: The minerals in hard water, slow down the cooking process by a considerable amount of time (around 30 to 35 minutes). Hence, when boiling beans, it’s better to use filtered (or bottled) water.
Making Black Bean and Corn Salsa
Boil the Beans
In a stockpot, bring well-salted water to a boil (beans absorb the seasoning heavily, and hence make sure the water is well-salted). Once the water begins to bubble, add black beans, half an onion, and two cloves (how long do cloves last?) of garlic. Reduce heat to medium-low and simmer for 1 to 1 1/2 hr, until beans are cooked to tender.
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Assemble Black Bean Salsa
Chop all vegetables into black beans size pieces. Then, in a large bowl, add beans, corn, tomatoes, onion, green chili, and cilantro (how long does cilantro last?) and mix well. Add olive oil and lime juice. Season with cumin and ground black pepper, and if required, salt. Mix until well combined.
Transfer salsa into a serving bowl, top off with more chopped cilantro, and serve!
Black Bean and Corn Salsa
Ingredients
- 15 oz can yellow whole kernel corn, drained
- 15 oz can black beans, drained and rinsed
- 1 cup red onion, chopped
- 2 cups Roma tomatoes, seeded and chopped
- â…“ cup jalapenos, seeded and chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice
- ½ tsp cumin
- 2 tbsp olive oil
- ½ tsp salt (more or less, to taste)
- ½ tsp pepper (more or less, to taste)
- Tortilla chips
Instructions
- In a large bowl, mix all the ingredients (except tortilla chips) together. Serve with the tortilla chips.
Nutrition Facts
Calories
210.26Fat
7.13Sat. Fat
1.01Carbs
31.07Fiber
6.8Net carbs
24.28Sugar
3.63Protein
7.26Sodium
602.85Cholesterol
0
