A longtime summer favorite, I recently realized that my Black Bean Salad also makes a really good salsa, and just in time for Super Bowl Sunday.
Again, as with most of my recipes, if we’re not right in the heart of tomato season I won’t use fresh. Canned tomatoes are picked in-season and offer better flavor during the bulk of the year.
- 1 can petite diced tomatoes (with or without jalapenos), drained
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- juice of 1 lime
- juice of 1 lemon
- cumin (optional)
- cilantro (optional)
Rinse and drain black beans. Drain tomatoes and corn to eliminate excess liquid. Add to a bowl and lightly toss. Add lemon juice and lime juice. Taste. Add salt as necessary.
Cumin and cilantro are optional. I like a few shakes of cumin when it’s served as a salad, but I prefer cilantro when it’s served as a salsa.
Tastes best when chilled. Refrigerate for up to three days.
Always a hit with grownups, this has also been one of the Tiny Kitchen Assistant’s favorite meals since he was a toddler.