Zoe and I argued about what to call this black bean and corn salsa. Or at least I decided this was a salsa.
Zoe suggested bean and corn “mix.” To which I said “mix-up? That makes it sound like there is a problem with it.”
“No” she said. “It’s not a problem. It’s just that it is not really a dip or a salsa, but you can eat it with chips like a salsa. Or like a salad. So it’s mixed.”
I have to say I like dishes like this. You can serve this as an easy appetizer, a snack, or use it to fill soft flour tortillas for dinner, or throw it on top of a green salad for lunch.
Or, how about an easy, vegetarian school lunch? The kids like to take a small container in their lunches with a handful of tortilla chips for scooping. Hey. I’m not above tortilla chips if it means my kids are eating black beans and vegetables without complaining.
The beans provide protein and the feta gives just enough tang to make it interesting.
If you can find Queso Fresco by all means use it instead of the feta cheese. Feta is just easier to come by where I shop.
- 1 19oz can no-salt added, black beans (about 2 cups cooked)
- 1 cup frozen corn kernels
- 1 large tomato (or two small Roma sized tomatoes) diced
- juice of 1 lime
- 2 tablespoons olive oil
- 1 clove of garlic
- 1/3 cup finely diced red onion
- 1/2 cup cilantro chopped
- 1 jalapeno, finely diced (remove seeds for less heat)
- 1/2 cup feta cheese crumbled
- 1 teaspoon dried oregano
- salt to taste
- Add all ingredients (except salt) to a large mixing bowl and toss well to combine. Taste for seasoning, add salt if necessary. Serve with corn chips.
- Salsa will keep refrigerated for two days.