Sunday, June 20, 2010

Black Bean and Corn Salsa

At Max's birthday party yesterday, his grandfather Charlie manned the grill and was in charge of other offerings as well.  He made a grilled zucchini that my brother Steven (vegetarian) raved about.  From what I observed, he cut 1/2 inch diagonal slices of zucchini, brushed both sides with olive oil, generously sprinkled garlic salt and pepper, then grilled until they had nice grill marks on both sides.  Charlie also put out a bowl of his home-made salsa that everyone was drawn to.  It was black bean with corn, avacado, and other vegetables.  I took a picture of it just to remember what's in it! 

I was intrigued so when I got home, I searched the internet.  This recipe from is similar, though it lacks avacado and tomato, meaning it is has a little less moisture/creaminess than Charlie's.   (Avacado and white vinegar give Charlie's more of a liquid base).  It has RAVE reviews (some saying it's so good they just ate it with a spoon!) so I'm sharing it with you.  Reviewers warn against changing a thing, and also insist that it MUST sit overnight in the fridge for ingredients to blend to their optimum flavor. 

 Charlie's Salsa



1 (15 oz.) can black beans ( rinsed and drained)
1 cup frozen corn kernels (thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
8 small green onions - chopped ( use some of the stem also)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin

** Optional **

1 small green chili chopped or have used crushed red pepper - go lightly


Mix all the above well. Refrigerate over night to let flavors blend.

Photo and Recipe Location:;;

Recipe ID: 10348

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