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I love eating chips and salsa when it's blazing hot outside. Maybe it's something about the saltiness of the chips. In Texas, we eat countless varieties of salsas. The best are seasonal because you can enjoy them just once a year. It's fresh corn season, so today's newsletter contains one of our best recipes in this area - Fresh Corn and Black Bean Salsa.
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A wonderful salsa to make in the season when fresh corn is abundant. Unseeded and with ribs removed, a fresh jalapeño adds a very special flavor and not a lot of heat.
- 1-1/2 cups fresh corn, cut from cob
- 1 cup canned black beans, rinsed and drained
- 1 medium red pepper, chopped
- 1/4 cup finely chopped onion
- 1 jalapeño pepper, seeded and finely chopped (you may use more, depending on the size of the pepper and personal tastes)
- 1 clove garlic, minced or put through a garlic press
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 2 to 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Put the corn in a small saucepan, barely covering it with water, and bring to a boil.
- Boil for 3 minutes until crisp-tender. Drain and cool.
- Combine corn with remaining ingredients.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Bring to room temperature before serving.
- Makes about 4 cups.
Note: If good fresh corn is not available, use 1-1/2 cups frozen whole kernel corn. In our photograph, the salsa is photographed in the Scarlet Red Fiesta stacking cereal bowl.
The serving dishes in our photograph are Fiesta dinnerware.
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