Black Bean and Corn Salsa

It's the last weekend of summer. I know, summer is not officially over until September 22nd  (Melinda reminded me of this on our morning walk), but it feels like it's over when the kids go back to school.
With the end of summer, comes the end of local fruits and veggies. It was a hot summer here, and the peach crop came on unusually early. Tomatoes have been plentiful. Local corn has been amazing. I've been eating lots of these:


I cooked like a crazy person last week. I tried to keep up with the fresh peaches, tomatoes and corn on my counter before they attracted my personal favorite, fruit flies. What is it about fruit flies??  I have a serious hate relationship with fruit flies and moths. I'll spare you a crazy rant about both :) 
I've been making this Black Bean and Corn Salsa for years. The recipe originally came from a cookbook in my collection. It's simple and can be made anytime of the year, from summer to the dead of winter. In September, it's a crime to use anything but fresh tomatoes and fresh corn. If you haven't ever made black bean salsa, this is the recipe for you. It's foolproof and absolutely delicious. Enjoy your last weekend of summer! 
Next week, two more early harvest recipes: Fresh Peach and Blackberry Slaw  and Mango-Peach Tango. 

Black Bean and Corn Salsa

15 oz can black beans, rinsed with cold water and drained ( I like S&W brand best)
2-3 ears corn, cooked and cut off cob, or half of one small bag of frozen corn, about 1 cup
1/2 bunch chopped cilantro, about 1 cup
3 tablespoons fresh lime juice
3 tablespoons vegetable or canola oil
1/2-3/4 cup chopped red or purple onion
1 teaspoon ground cumin
2 fresh medium size tomatoes, chunked or 1/2 can of *Rotel (pureed if desired)
Salt and pepper to taste

Combine all ingredients in a large bowl. Mix gently with a large spoon. Cover and refrigerate for 24 hours if possible. Serve with tortilla chips or as a side dish with enchiladas or other Mexican dishes. 

-If you want to make a large amount, this recipe is really easy to double. I often spoon half of the salsa into a mason jar, top it with a screw on lid and share with a friend
-*Rotel is a mixture of tomatoes, spices and green chilies.  


  1. I make a very similar black bean/corn dip and love it. Mine has chopped red bell peppers in it also. We've been fighting fruit flies lately and I hate those things. I found this remedy on the internet and it works - I use a margarita glass because of the shape - pour some apple cider vinegar in the bottom portion of the glass, cover tightly with clear plastic wrap (I put a rubberband around the bottom to hold it very taut). Poke a few small holes into plastic. The fruit flies fly into the glass and then cannot get out. It really works!! Love all of your recipes.

  2. I love this kind of concoction and all its variations -- in fact, I'm making some right now to take to a party later this afternoon.

  3. what a wonderful colours. This is real food to make you happy. A very healthy recipe.

  4. I make mine similar but include red pepper, jalapeño or green chilies, and avocado with the proportions mixed up a little. It's so festive and sooooo good! Yum!

  5. Sounds great and looks beautiful. May have to give it a try today.


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