Corn and Black Bean Salsa

This is an easy favorite of mine, and all it takes is four cans and some seasoning.

Corn and Black Bean Salsa

1 – 15 oz can Whole Kernel Sweet Corn (drained, mostly)
1 – 15 oz can Diced Tomatoes
1 – 15 oz can Black Beans (drained)
1 – 4 oz can Diced Green Chiles (mild or hot, use jalapeño for more hot!)
1/2 tsp – Salt
1/8 tsp (more or less) – Ground Black Pepper
1/2 tsp – Ground Cumin
1/8 tsp – Ground Cayenne Pepper (unless you don’t want any hotness)
1 Tbsp – Red Wine Vinegar

Note that the cans may not be exactly 15 oz, but close to that.

For a single batch I use a 2 quart pot. I leave a bit of the liquid, not more than 1/4 cup, in the corn and add the corn first. I bring it to a boil over medium heat, turn the heat down a bit, and let the corn cook about 5 minutes before adding the remaining ingredients.

After I stir in the other ingredients, I bring the heat back up to medium and stir occasionally until it begins to boil. Then I lower the heat and let it simmer, covered, for 15 minutes. I usually stir, and maybe lower the heat a bit more, and let it simmer another 15 minutes – sampling along the way, of course.

Additions and Alterations

If sweet corn from the garden is available, I will use about a pint, cut off the ear, instead of the canned corn.

I usually use Del Monte or Red Gold diced tomatoes with Garlic and Onion.

Diced onions and/or garlic can be a nice addition.

I sometimes add about a tablespoon of olive oil.

When serving, you can melt as much cheddar cheese in it as you can stand.

I like it with cottage cheese as well.