Craving some spicy tex-mex and margaritas, I threw myself a belated birthday/preemptive Cinco de Mayo celebration.
There were cocktails. Easy peasy make ahead strawberry basil margaritas, to be precise. (Want to spice it up? Add a slice of jalapeno to your poured margarita and enjoy the slight tingle as you sip.)
And, of course, there was cake.
But, before all that, there was salsa. A beautiful, multi-colored black bean and corn salsa created by my little sister. A few years ago, this was a go-to favorite, and it seemed the perfect starter for the larger meal.
In my meal preparation enthusiasm, I was, unfortunately, a little overzealous with the cumin. (Bitter salsa? No bueno. ) Thankfully, some quick googling informed me that nutmeg is the flavor opposite of cumin. Who knew? (Now, you do!) Initially skeptical, a few hearty dashes of nutmeg to the bowl quickly rebalanced things and smoothed over the bitterness.
So, grab your knife, a big bowl, and a bag of chips, and get ready to enjoy! (and keep that nutmeg handy!)
Black Bean & Corn Salsa
- 3-4 tomatoes, chopped
- 14 oz. can corn (no sugar added – who knew that was a thing?!), drained and rinsed
- 14 oz. can black beans, drained and rinsed
- 1 yellow onion, diced
- 1 bunch green onions, sliced
- 1 jalapeno pepper, chopped (deseed if you are trying to keep the spice factor down)
- 1-2 heaping t. ground cumin
- handful cilantro, chopped
- 1-2 t. minced garlic
- red pepper flakes (to taste)
- juice of 1-2 limes
- salt & pepper (to taste)
- Mix everything together. Taste and adjust seasonings as desired.
- Enjoy! It’s great with chips or as a topping for taco salads and tacos.