This is a pretty rad salsa. Yeah, it has my name in it. No, that wasn’t my idea, but, yeah, it’s an awesome name.
This is a fairly simple recipe, but its particular combination summons an alchemy that makes the result greater than the sum of its parts. On paper it’s a basic black bean salsa, but in reality it’s so much more than that. I love this stuff so much that I actually did a search of my blog to make sure I’d never posted about it before, because it seems so improbable that I’d blog about food for three years before sharing this with the world. But for whatever reason, this is the day and now is the moment.
With full credit to my mom, who gave me this recipe, and to the person who gave it to her, even though I can’t remember who that was.
You are going to need:
1 package of frozen shoepeg corn (this is hard to find in many places, so you can also substitute a can of yellow corn, drained and rinsed)
2 tomatoes, diced (Roma tomatoes are the best to use – easiest to dice and extra yummy)
1 jalapeño pepper, seeded and chopped very very small
About 1/3 cup olive oil
Juice of one lemon and one lime
Dash of tabasco sauce
After this, it’s pretty simple. Whisk the dressing together, mix the ingredients together, pour the dressing on top and adjust for taste (sometimes it needs a little extra bite of lime or some extra oil to bring everything together). And serve it up.