Salsa with Tomato, Black Bean, Corn, and Red Pepper
Salsa is an ambiguous term in the culinary world. It can mean any combination of chopped, diced, puréed ingredients. It’s a largely misunderstood accompaniment for chips, burgers, and fish and seafood toppings. This recipe pairs well with any of the aforementioned and beyond to include any creative desires. Tomato, black bean, and corn serves all purposes. Omit corn and add the cilantro and jalapeno for a big kick.
This salsa recipe is a perfect snacking side dish. You can also use it as a zesty topping to tacos, grilled chicken, or burgers.
- Prep Time : 45 minutes
- Cook Time : 10 minutes
- Yield : 6 cups
- black beans - 1/2 cup, drained and rinsed
- corn - 1 cup, frozen
- salt - 1/4 tsp
- black pepper - 1/8 tsp
- ground coriander - 1 tsp
- ground cumin - 1/2 tsp
- lime - 1/2, juiced
- extra virgin olive oil - 2 Tbs
- garlic - 1 clove, minced
- plum tomato or vine ripe tomato - 4, seeded and micro diced
- sweet onion - 1/2 small, minced
- red bell pepper - 1/2, diced
- jalapeno - 1/2, seeded and minced (optional)
- cilantro - 2 Tbs, rough chopped (optional)
- flour tortillas - 1 package, about 10
- Adobo sin pemento - to taste
Get your ingredients ready. Measure out the spices, juice the lime, halve the onion, red pepper, and jalapeno. Drain and rinse the black beans and steam or defrost your corn. Core and seed your tomatoes.
Combine first eight ingredients: black beans, corn, salt, pepper, cumin, coriander, olive oil and lime in a 4-quart nonreactive bowl. You'll need space for stirring.
Now for the labor intensive part. As you proceed through each tomato, halve or quarter so you can extrapolate the seed pods and discard. This recipe works best when you give a micro dice to the tomatoes, almost mincing at least half of the batch, excluding the juice as needed. Grapple and firmly squeeze out the extraneous juices.
Fine dice the red pepper. Organic will give you the best flavor, trust me.
Mince the onion, garlic, and jalapeno. I show the jalapeno here, but I don't include it in this recipe unless adding cilantro and omitting corn. If adding cilantro, give it a healthy rough chop.
Combine. Stir it. Let it marinate for at least an hour or two if possible on the counter or in the frig. Stir again and taste. The aroma and flavor will be the key.
While the salsa is getting married, heat the oven to bake at 400 degrees, or 375 for convection.
Cut tortillas into triangle chip size. The photo here shows burrito tortilla cutting configuration. If you use taco size, it's easier to make exact pie cuts. Your choice on size. Oh, DON'T wipe your board dry because the flour will absorb the residual water and help the Adobo seasoning adhere in the oven.
In this case, pile four or five tortillas together and cut in half. Then cut in half again horizontally halfway to the top of this moon shape. Continue with cutting into these triangle shapes.
Arrange cut tortillas on a cookie sheet pan or foil and sprinkle with that yummy Adobo.
Bake for 5-7 mins depending on oven or convection temp. When the edges start to brown, it's time to turn. Pull out the rack and turn each chip. Sprinkle with more seasoning if desired, or if you are sodium concerned, season at this point and not in the beginning. Bake another 5 minutes or until crisp.
Now cool and dip! This salsa will last in the refrigerator for about five days, assuming you and guests have not devoured already. Spoons devouring tomato, black bean, corn, and red pepper salsa are not uncommon. No guilt here for certain.