Black Bean Corn Salsa:

I was tired of making the same old tacos every week, so I created this black bean corn salsa to jazz things up.  It can be served as a side dish, enjoyed with tortilla chips or it can replace the refried beans in your tacos and burritos.


1 can black beans, rinsed and drained

1 ear of corn, husked and kernels cut off

1 garlic clove, crushed

½ onion, chopped

1 tsp chili powder

1 tsp cumin powder

½ cup cilantro, chopped

2 small or 1 large tomato, chopped

Juice of ½ lime

Zest of ½ lime (optional)

1 jalapeño, chopped and seeded (optional)

Salt to taste

2 tsp Olive oil

Add olive oil to a saucepan and put on medium to high heat.   Add onion and sauté for 3-4 minutes.   In this recipe I like to salt as I go.  Salt onions then add fresh corn, jalapeño and stir.  Add beans, lime zest and season with cumin and chili powder.  Sauté for 5 minutes.  Then add lime juice, cilantro and tomato and stir.

This is very quick and easy to prepare and cook.  The boys love to help husk the corn, peal the onion, put the garlic in the press and rinse the beans.  They also help add things to the pan as well.  This dish is too much for Nolan’s pallet but Jackson loves it so much he usually asks for seconds.