Black Bean & Corn Salsa

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.)

Strawberry Basil Margarita with Jalapeno

There was barbacoa and chicken tinga and plenty of quick pickled onions and curtido to throw on top of them.

And, of course, there was cake.

Fallen Chocolate 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

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)
  1. Mix everything together. Taste and adjust seasonings as desired.
  2. Enjoy! It’s great with chips or as a topping for taco salads and tacos.

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