I have my sister-in-law Krissy to thank for this great recipe. She worked in a small specialty food shop in Woodstock, CT, where they made this fresh black bean salsa during the summer months. People went nuts for it and bought it in quart containers. According to Kris, they couldn't make enough of it.
I agree it is a great recipe — it's easy to make, pretty economical, fresh-tasting, good for you, stores well, and is easy to serve.
It should be served slightly chilled or at room temperature, which makes it even easier for a party.
This makes about 4 cups.
1 - 15 oz. can of black beans, drained and rinsed
1 - 15 oz. can of cannelloni beans, drained and rinsed
1 – 15 oz. can whole kernel corn, drained OR one 9-oz. package frozen shoepeg white corn, thawed OR about 1 1/4 cups fresh cooked corn on the cob, kernels removed
1 small red bell pepper, diced
½ red onion, diced
1-2 cloves of garlic, minced
¼ cup fresh cilantro, chopped
Mix together above ingredients in large glass, ceramic, or plastic container.
¼ cup olive oil
¼ cup red wine vinegar
2 T fresh lime juice
1 T sugar
1 tsp. chili powder
1 tsp. ground cumin
¼ tsp. salt
Mix dressing in with the bean mixture. Refrigerate at least overnight, stirring occasionally. Best if made a day ahead.
Serve with scoop-style tortilla chips.