Finally the cherry tomatoes are ripening faster than we can pop them in our mouths and eat so I decided to make salsa with some of them. I didn't want to make the run of the mill Salsa Cruda so I decided on a black bean salsa that I adapted from a recipe from a former employee.It's delicious with chips of course, but also good as a salad on it's own or served as a side dish/sauce with fish such as red snapper. It couldn't be more simple to put together once you have all the chopping done which as I have mentioned before, I enjoy doing very much. I find mincing, chopping, and dicing therapeutic in a mind numbing kind of way. It's such a needed change from my often frantic office pace.
Black Bean Salsa1 can of Black beans, rinsed and drained
1/2 bag of frozen white corn kernels
1-2 jalapeno peppers, cored and seeded (dependent on individuals heat tolerance)
1 avocado, cubed
3 cups of quartered cherry tomatoes (any tomatoes will work)
cilantro leaves chopped to taste
1/3 cup finely minced white onion
Dressing1/4 cup olive oil
1/8 cup lime juice
1/4 tsp salt
1/4 tsp ground cumin
2 large garlic cloves finely minced
Toss all of the salsa ingredients together in a bowl. Whisk the dressing together until emulsified then thoroughly mix into salsa. Let sit for an hour to combine flavors. Isn't it pretty?
