Spicy Summer Salsa
We bought four corn cobs (is that even what they’re called?) last week at the princely sum of 25 cents a piece! Holler! According to Mr. Mark Bittman, late summer is the best time to make my favorite corn salad/salsa so tonight I got down to it!
I’ve been making variations on this salsa all summer long and I love it! You can eat it as is over salad greens, use it as salsa with tortilla chips, add it to a wrap, or include it in a Mexican plate of love (alongside, say rice and grilled chicken). It’s super versatile.
A side note worthy of mention is that I buy my beans dry and cook them myself. I highly recommend doing this folks! Why?
1) It means there’s no added salt or whatever
2) It’s cheaper
3) It’s better for the environment (no can to throw out)
4) It’s easy!
Seriously, it’s super easy though:
- Before you go to bed place one cup dried beans in a pan, cover with about an inch of tepid water and put a lid on it. Go to sleep!
- In the morning, drain the beans (they’ll have expanded and turned the water all black – my fave part!) and rinse them in a strainer.
- Cover them with the same amount of water again and bring to a boil. Turn the heat down so that the water is simmering and cook for 45 mins – an hour.
- Voila! Makes about 2 cups cooked beans.
You can’t get more simple than that. So, hit up your bulk food section friends!
Here’s tonight’s Spicy Summer Salsa:
- 4 tablespoons diced raw onion
- 1 tablespoon red wine vinegar
- 2 cloves garlic, crushed
- 1 cup sweetcorn, fresh off the cob
- 1/2 cup diced green bell pepper
- 1/4 cup extra virgin olive oil
- 2 chipotle peppers, diced and in their adobo sauce
- 1/2 tablespoon diced hot peppers
- 2 cups black beans
- 1/2 a fresh tomato
- salt and pepper
I’ll most certainly be adding fresh avocado when I indulge as well. Happy days.
What simple recipe have you turned to time and again this summer?
This is mine!