{"id":11655,"date":"2010-07-29T09:53:41","date_gmt":"2010-07-29T13:53:41","guid":{"rendered":"http:\/\/foodembrace.com\/?p=11655"},"modified":"2010-07-29T09:53:41","modified_gmt":"2010-07-29T13:53:41","slug":"black-bean-and-corn-salsa","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/07\/black-bean-and-corn-salsa\/","title":{"rendered":"Black Bean and Corn Salsa"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Stock_corn2.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-11661\" title=\"Corn \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Stock_corn2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Stock_corn2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Stock_corn2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>The last installment of Salsa Week and this one just happens to be in a close running to winning the title of my favorite salsa!<\/p>\n<p>Whenever I look at jarred salsa, the one kind I always search out is a black bean and corn salsa.\u00a0 I love those!\u00a0 The beans and corn add such a nice texture to the salsa.\u00a0 It even allows me to handle a more spicier salsa because somehow the beans and corn seem to tame down the assertive peppers.<\/p>\n<p>Eventually I wondered to myself if one could make salsa with black beans and corn as the main ingredient instead of them being added into a tomato based salsa.<\/p>\n<p>You&#8217;re never going to know the answer to your question until you try it, right?\u00a0 So that&#8217;s exactly what I set out to do and now I cannot get enough of this salsa.\u00a0 I could pretty much consume the entire batch myself without giving it a second thought!\u00a0\u00a0 This salsa is super easy to make and takes maybe 10 minutes at most to prepare.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Black Bean and Corn Salsa<\/strong><\/p>\n<ul>\n<li>1 15oz Can of Black Beans (drained and rinsed)<\/li>\n<li>2C of Fresh Summer Corn<\/li>\n<li>1\/4-1\/2 Red Onion, finely chopped<\/li>\n<li>1 Jalapeno, seeded and finely chopped<\/li>\n<li>The Juice of 1\/2-1 Whole Lime<\/li>\n<li>Sprinkle of Salt and Black Pepper, (about 1\/2tsp each)<\/li>\n<li>1\/2-1tsp Chili Powder<\/li>\n<li>1\/2tsp Garlic Powder<\/li>\n<li>Cilantro, to taste, finely chopped<\/li>\n<\/ul>\n<p>In a large glass mixing bowl, combine all ingredients and allow to sit for about 10 minutes before serving.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa5.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11660\" title=\"Black Bean and Corn Salsa \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa5-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa5-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa5.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>This salsa smells good even before you add the seasonings to it!\u00a0 It is so fresh and crisp tasting that it screams summer and backyard relaxing.\u00a0 I add a bunch of cilantro because I love it but again, you can add as much or as little as you like.<\/p>\n<p>This salsa also will easily take on additional veggies if you want to toss some in there.\u00a0 This batch, I actually added in about half a diced red pepper for added color and crunch.<\/p>\n<p>You want to cut the corn off the cob while it&#8217;s raw.\u00a0<a href=\"http:\/\/foodembrace.com\/2010\/07\/tuesday-tip-cutting-corn-off-the-cob\/\" target=\"_blank\"> I have a handy tip about cutting corn off the cob<\/a> to help you with that task!\u00a0 If you don&#8217;t really want to eat raw corn, you can sautee the kernels for about two minutes in some olive oil.\u00a0 Raw corn is so good in this dish though!\u00a0 It&#8217;s sweet and crunchy and almost delicate tasting.<\/p>\n<p>If you don&#8217;t have fresh corn because maybe it&#8217;s dead of winter, you can sub in 2C of frozen corn easily.\u00a0 Just thaw them a bit first and drain off some of the excess water.<\/p>\n<p>The reason I have &#8220;The Juice of 1\/2-1 Whole Lime&#8221; is because the lime and your taste preference will determine the amount needed. If you have a super juicy lime, you may only need 1\/2 of it or you might think a whole lime is too much of a good thing.\u00a0 Start with 1\/2 and see where that takes you.\u00a0 I normally use a whole lime though.<\/p>\n<p>Fresh black beans that you made is totally acceptable!\u00a0 I would guess around 2C of those would be a good starting point.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa3.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11658\" title=\"Black Bean and Corn Salsa Tacos \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa3-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa3-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa3.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>This salsa has been a huge staple for us this summer!\u00a0 It&#8217;s been so hot and humid this year that eating a hot dinner isn&#8217;t always that appealing, so we&#8217;ve been eating this in all kinds of different ways.\u00a0 It&#8217;s perfect for just snacking with tortilla chips as well!\u00a0 I probably already told you this smells fantastic, right?\u00a0 A typical Scott comment is, &#8220;I don&#8217;t know what you&#8217;re doing, but it smells amazing over there!&#8221;<\/p>\n<p>If you love beans and corn, make yourself some of this salsa!\u00a0 It&#8217;s summer in a bowl!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa4.jpg\" data-rel=\"attachment-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11659\" title=\"Black Bean and Corn Salsa \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa4-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa4-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/blackbean_corn_salsa4.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Have fun guys, and remember, always play with your food!\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The last installment of Salsa Week and this one just happens to be in a close running to winning the title of my favorite salsa! Whenever I look at jarred salsa, the one kind I always search out is a black bean and corn salsa.\u00a0 I love those!\u00a0 The beans and corn add such a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[24,64,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-31Z","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11655"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=11655"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11655\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=11655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=11655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=11655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}