Ole, Ole, and Congratulations

A celebration was in order as Sister Golden Hair graduated with her bachelor's degree last Saturday. Friends and family came together at the home of Ivee and Sister Golden Hair this evening to celebrate her accomplishment.

Sister Golden Hair asked me to bring the recipe I am sharing with you today, Corn Black Bean Salsa. While I have listed specific quantities and ingredients, this salsa can be made with a variety of different ingredients, in varying concentrations, according to the tastes and likes of the cook.

Because the salsa was going to be served with tortilla chips, I wanted the individual pieces to be small and uniform in size.  I also wanted a nicely balanced salsa, balancing the creamy with the crunchy, the sweet with the tangy. Because I did not know the tastes of the people at the party, I opted for a milder flavor, and cooked the corn in boiling water.  I think the salsa could benefit from grilled corn and some jalapeno flavor.

All that having been said, here is the recipe, which was well received by the party goers. Scrumptious food and high spirits, amid intermittent downpours, ruled the evening.

Congratulations Sister Golden Hair.  Your persistence, motivation, hard work, and dedication brought you to the goal you desired.  My hat is off to you!!!


Corn Black Bean Salsa

3 - 15 oz cans black beans, drained and rinsed
5 ears corn on the cob, cooked and cut from the cob
1 to 1 1/4 cups chopped onion
1 pepper of your choice, chopped
2 cups diced cherry tomatoes
5 small cloves garlic, minced
Zest of one lime
Juice of four limes
2 tbsp. extra virgin olive oil
2 tsp. cumin
1/2 cup cilantro, chopped finely
Salt and pepper to taste
4 avocados, diced

Place corn in boiling water.  Cook until barely tender, then cut from the cob.

Combine drained and rinsed beans, corn, and all other ingredients, except avocado and the juice of one lime, in a large bowl.

In this instance, the bowl was just about too small for the salsa. 

Here is the salsa before the cilantro and avocado were added.  A quick trip to the grocery became necessary when I realized I had forgotten to buy cilantro. Once the cilantro is added, refrigerate the salsa.  Just before serving, dice the avocados and coat them with the remaining lime juice. Gently fold it into the chilled mixture.  Adjust seasonings if needed.

Spoon salsa into a clear serving dish, as the colors and textures are outstanding.  Garnish with a small leaf or two of cilantro, if desired.  Serve with tortilla chips and enjoy!

Black Bean Corn Salsa - all ready for the celebration!