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Black Bean Corn Salsa

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© 2011 Helana Brigman
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“Corn, 20¢ a piece,” the sign at Southside Produce Market reads.  I grab two bags and begin stuffing them with ten ears of corn.  10 ears of corn for only $2? I must be in Louisiana.

During the winter months, I tend to go into a foodma (food + coma = foodma).  I eat warm soups, gorge myself on sweet breads, and perhaps drink one too many cups of hot coffee.  The fresh vegetables of my summertime yearnings stare back at me limp and depressed at every market, and I find myself invoking mirages of estival produce, dreaming of the days when I can eat veggies that aren’t shipped from other parts of the country where it’s warm.

But it’s summer in Baton Rouge and my dreams have finally been actualized–corn is abundant, and so are the ruby red sweet tomatoes you can find only in Louisiana.  Whatever produce I want–fruit, vegetable, I’ve got it, and sweet yellow corn has been a recent favorite.

Granted, corn isn’t a Louisiana good, but it seeps into our dishes like a close cousin.  For today’s recipe I suggest readers take a step away from the normal tomatoes-only salsa and step towards summertime innovation: Black Bean Corn Salsa complete with a large helping of Cilantro and Red Tomatoes.  My recipe suggests 2 ears of fresh corn, but go ahead, live dangerously and add 3.  After all, they’re only 20¢ a piece!

Black Bean Corn Salsa

This recipe was inspired by a recent salsa experience that could have been better–fresh, tomato-y salsa made hardier with fresh corn off the cob and black beans.


* 3 very large tomatoes

* 2 ears corn, steamed and removed from the cob

* 1 can black beans, drained

* 1 cup cilantro, chopped

* 1/4 cup red onion, chopped fine

* Salt and pepper, to taste

* 1 jalapeno, chopped fine (can use the seeds for a spicier salsa)

* 1/4 cup lime juice (about 2 small limes freshly juiced)

1.) Prep ingredients: chop washed tomatoes, cilantro, jalapeno, and red onion.  Add to a mixing bowl.

2.) Toss with salt, pepper, lemon juice, corn steamed and fresh from the cob, and black beans.

3.) Season to taste and serve with tortilla chips.

Enjoy! Serves 15.

Nutrition facts:

47 Calories Serving (add serving of chips @ 16 black corn chips = 140 calories for 187 Calories total)

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Black Bean Corn Salsa, 5.0 out of 5 based on 1 rating
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