Grilled corn. Heirloom tomatoes. There’s only one thing to do this time of year. Let’s make some fresh black bean salsa.
I just love tomatoes right now.
But not just any tomato.
It has to be the juiciest, ugliest/cutest (I don’t know how it succeeds at both but it does), and most flavorful tomato out there – the heirloom.
I mean, come on —
And during this time, there’s really only one dish that meets the challenge of helping these two reach their full, delicious potentials: fresh. salsa.
The perfect snack for summer entertaining. (And best served with a marg or pint of beer.)
You haven’t truly experienced summer until you make your own fresh salsa so, if you haven’t done so already, get to work people.
For me, fresh salsa absolutes are:
- Fresh and juicy tomatoes (preferably heirloom),
- Fresh sweet corn,
- Red onion,
- Chili pepper (jalapeño, fresno, serrano, and habañero are my favorites),
- Fresh cilantro (free pass if you’re one of those people who thinks cilantro tastes like soap),
- and (at least) one fresh and juicy lime.
If I don’t have any one of those ingredients, I will question my ability to make a good salsa.
Which is why right now – with peak sweet corn and tomatoes aplenty, is our prime time window for salsa-making.
Plus, football. (How two things could be more perfect for each other and also just happen to start at the same time, I do not know.)
I make a big bowl of fresh salsa so often and can say that I have probably never made it exactly the same way twice.
But that’s part of the beauty of fresh salsa.
(Because who has time for “real meals” during the summer?)
There’s too much biking/beaching/festival-ing/lounging for any of that business.
So, follow my recipe to a T or add your own salsa absolutes.
The details aren’t important.
This is summer, after all. We’ve got more
important fun things to deal with right now.
- 2 ears sweet corn husked
- 1 can black beans drained
- 1 extra large heirloom tomato about 1 ¾ cups, diced
- ¼ cup red onion finely diced
- 1 jalapeño pepper finely diced (optional)
- ¼ cup packed fresh cilantro, chopped
- 1 lime zest and juice
- Add corn to preheated grill, placing ears directly on grill rack. Grill, turning occasionally, until hot and grill marks appear, about 10 minutes.
- Add remaining ingredients to a large mixing bowl and stir until combined.
- Remove corn from grill and use a knife to cut kernels off ears and into bowl. Stir until mixed.
- Serve with tortilla chips or use as a condiment on tacos, veggie burgers, grilled tofu, etc.
Which veggies do you have to include in your fresh salsa?
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