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Thursday, June 16, 2011

Black Bean & Corn Salsa

Hello friends!  When we last met, it was the dead of Winter here in Michigan and it was nearly unfathomable to me that Summer would ever come. By some miracle though, it did and is now upon us.  And so, I've decided to come out of hibernation and even try to start blogging some recipes again!  I know, I know.  Try to contain your excitement.

First up this Summer is a wonderful little salsa concoction that I whipped up last weekend.  This was inspired by a black bean and corn salsa that I've purchased previously but have never been able to find a recipe that is comparable.  So I decided to try and create my own.  I was quite pleased with how it turned out.  This would be a great appetizer for summer parties and barbecues!

Black Bean & Corn Salsa

1 can organic black beans
1/4 cup diced onion
handful of cilantro, chopped
1 medium sized tomato
1/2 of a large bell pepper, diced and sauteed just until soft
1-2 dried red chile peppers, crushed (amount dependent on desired spice level)
2 garlic cloves, diced
1/2 can of unsalted whole kernel corn, drained
1 tsp coarse sea salt
Fresh squeezed lime juice
Chipotle powder sprinkled to taste
Dash of sugar

Heat black beans in a large saucepan over medium low heat to a low simmer.  Add onions.  Cover and let simmer for 5-10 minutes, stirring occasionally.  (I use this time to chop and prepare the other ingredients)  Add water as needed if you feel the beans are too dry.  You want it to be saucy but not too soupy.  After the beans have cooked for about 10 minutes, use a potato masher to mash up about half the beans.

Continue to stir well and add the other ingredients as you prepare them.  After all ingredients have been added, cover and let simmer for 5 minutes more.

Remove from heat and allow to cool.  Serve with warm tortilla chips (I spread unsalted tortilla chips on a baking sheet and lightly sprayed with olive oil and sprinkled with a little sea salt then baked for 5 minutes at 400 degrees.)

Serves about 4-5

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