#letsbreakbread
I don’t know anyone who doesn’t love a good Mexican meal, do you? But it’s often difficult to make those meals rank high on the healthy scale. This Corn and Black Bean Salsa is just one simple way to help with that. Granted, if you fill up on those tortilla chips, well you have probably given up on the healthy status. However, it beats the heck out of cheese dip — calorie wise that is.
If you’re grilling chicken or fish, top it with this salsa for a nice flavor kick. It’s really good on tacos and chicken enchiladas as well. I also like to use it to top rice. Try it!
If you haven’t toasted cumin seed before you may be surprised at how doing so significantly enhances the flavor of your dish. You will quickly notice the somewhat strong aroma as it begins to heat. That’s a good thing! I always toast my cumin seed before using it.
When you don’t have cumin seed handy (it keeps well in the freezer), you can substitute ground cumin. But again, I recommend that you toast it just a tad. Be careful that you pay attention to it, though, because it will burn quickly.
Add this salsa to your healthy appetizer files. You’ll be glad to have it handy for your next Mexican-influenced meal or party.
Let me know what you think. Would you add any other ingredients? I like to add mango and/or pineapple sometimes.
- 2 Tablespoons olive oil (or garlic-infused olive oil)
- 2 teaspoons cumin seed
- 1 1/2 cups fresh or frozen whole kernel corn
- 1 clove garlic, minced
- 1 15-ounce can black beans, rinsed and drained
- 1 jalapeno, seeded and minced
- 1 bell pepper (red, preferably), chopped
- 1/2 cup diced red onion
- 1/3 cup minced cilantro
- 2 tomatoes, chopped and drained
- juice of one lime
- Salt to taste
- 1 avocado, peeled and cubed
- Heat the oil in a cast iron skillet over medium heat. Add in cumin seed and toast until you begin to smell the aroma.
- Add in the corn and roast until it adds color. Stir in the garlic and saute until the garlic is soft. Cool.
- Combine the corn mixture with all of the remaining ingredients except the avocado. Stir and taste for seasonings.
- Chill in the refrigerator for at least 2 hours prior to serving.
- Stir in the avocado just before serving.
- Served with tortilla chips, this makes a nice dip on its own. It is also makes a nice addition to fajitas or served atop grilled chicken or fish.
