Fiesta Black Bean and Corn Salsa

So my son Netanel and I were running around together getting electrical appliances for him and his bride to be and after that (exciting yet tiring) venture, I told him I needed a few groceries (turned out to be a whole shopping – watching him whizz about and shop at the speed of light was totally worth it, entertaining in and of itself) and I promised him we’d get burgers as a treat to end off the evening, which we did. Lamb burger for me, steak sandwich for him, yummmm.

Anyway, in the store, I spotted some corn on the cob, specially packaged (bug free, yay) and thought, hmmm. Which turned out to be cooked, one less step.

Then I found some black beans in a can and decided to make black bean and corn salsa.

While you can cook the black beans from scratch, I find the ones in the can are fine once you’ve rinsed the gloppy liquid they are canned in away.

Not only is this texturally unappealing but it also contains the raffinose sugars that make beans unfortunately memorable and washing it off helps.

You can do this right in the can, using the lid to prevent the bean’s escape and rinse around three times and drain till they look like this.

They end up looking more purple-y than black but that’s normal.

Then you can either use the corn on the cob or frozen corn kernels or canned. It’s all good. Just if it’s canned, rinse off once and drain. You will be adding salt at the end and this way you remove the unpleasant metallic aftertaste.

Then take a small onion and chop very fine, and a nice large pepper and chop small. Add salt, pepper, cumin, a few shakes of red pepper flakes (I just like a touch of heat so I don’t use a generous shake, but up to your own palate), chopped parsley, brown sugar, olive oil and juice of a lemon. Toss well, let sit a bit and toss again.

This is better served after marinating for a few hours but pretty darn good even eaten right away. I prepared this and shortly thereafter got a visit from Dani and Racheli and the kids and both Racheli and Roni tasted it and asked hesitantly if they could have a bit more. Sternly, I said no, (shocking but true) since I needed it for Shabbat but was gratified that they looked at it surreptitiously from time to time…

It’s quick and easy to prepare and a hit with adults and kids. It’s also nice to have another salad you can whip up in a flash. And, it’s pretty. Hey, that matters!

Fiesta Black Bean and Corn Salsa

2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
1 1/2 cups corn lightly cooked and sliced off the cob or canned or frozen corn (just rinse and drain canned corn)
1 can thoroughly rinsed and drained black beans
1 large red pepper sliced and chopped into cubes
1 teaspoon cumin
A pinch of red pepper flakes
1/2-1 teaspoon salt to taste
1 tablespoon brown sugar
1/4 cup olive oil
Juice of 1 lemon, approximately 1/4 cup, maybe a bit less

The joy of this salsa is that after you’ve washed, peeled (onion) and chopped the onion, parsley and pepper, you are putting everything into a bowl and tossing well to coat all the ingredient with the dressing which you throw right into the bowl with all the other ingredients, i.e. the oil, lemon and brown sugar. It’s just that simple. Let it marinate at least an hour, if possible, to marry the flavors, but it’s really good even 15 minutes later.

You will want to dance about your house with the fiesta of flavors in your mouth!