Sweet Corn and Black Bean Salsa (gluten-free, dairy-free, vegan)

This recipe always make me think of summer!  Fresh tomatoes, crisp raw sweet corn, cilantro...Everyone always asks for this recipe so I thought I better post this one!  You can make this recipe as spicy or as mild as you like.  You can serve this as an appetizer, or to go along with your main dish for lunch or dinner.  This would be a perfect for #tacotuesday!

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Ingredients:

  • 3 large tomatoes, diced or 3 generous cups (see recipe notes)

  • 1/2 medium red onion (about 1/2 cup), chopped finely

  • 2 ears fresh raw sweet corn (kernels only)

  • 2 jalepenos (optional), remove seeds and dice finely

  • 3 tablespoons chopped cilantro

  • 1 lime juiced

  • 1 can black beans, drained and rinsed (15.5 oz can)

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1 teaspoon hot sauce (or more to taste, I use quite a bit more)

Method:

1. Dice the tomatoes and reserve as much of the juices as you can. See recipes notes about seed removal, it’s really up to you. Add tomatoes and juices to a medium sized bowl.

2. Dice the red onion and chop the cilantro.  Add to your bowl.

2. The jalepenos are optional.  You may want to dice both up but only add in 1/2 - 1 jalepeno and taste it before adding more.  Some jalepenos are spicier than others.  The smaller the jalepeno, the spicier it will be.  If you add two jalepenos, the salsa will be somewhere between mild and medium depending on how spicy the jalepenos are.   Make sure you deseed the jalepenos.  Cut them lengthwise and scrape out the seeds.  Dice very finely. 

2. Remove the kernels of corn by laying the corn on its side and slicing the kernels off. Alternatively you could you do it lengthwise by standing on end and using a bowl to catch the kernels.

3. Add all other ingredients and stir thoroughly.   

4. Store leftovers in the fridge.  

Recipe Notes

When fresh sweet corn and tomatoes are not in season, I make this recipe without the corn and I use Campari tomatoes instead of other tomatoes.  Campari tomatoes are so small, I don't bother deseeding them.  Their sweet flavor makes a great addition to this recipe. If tomatoes are in season and they have lots of large seeds, you may want to deseed them a bit, maybe remove half of the seeds. Sometimes even when tomatoes are in season, I still use some Campari tomatoes because they are so sweet and work so well in this recipe.

If you are making this recipe in advance, I would recommend cutting up everything except the tomatoes. Cut the tomatoes up the day of and add the lime, salt and hot sauce the day of. Everything else can be prepped and stored in the fridge until you are ready for it. You can enjoy this right away or set it in the fridge for an hour or more to let the flavors develop.

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