Salsa de Elote y Frijol Negro
Corn and Black BeanSalsaModern salsas areimaginative, colorful, and made of healthful ingredients with little or noadded fat. Serve as a topping for tortilla chips, or spoon over grilled meat orfish. Canned black beans are a great convenience, but home-cooked beans arebetter.
Ingrediënten
Makes about 3 cups
- 1 large ear of corn shucked
- 1 cup drained and rinsed black beans canned or homemade
- 1 medium tomato finely chopped
- 1 ⁄4 medium red onion finely diced
- 2 jalapeño chiles seeded and finely diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon salt or to taste
Instructies
- In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
- Cool under running water.
- With a sharp knife, cut the kernels off the cobs.
- Put the corn kernels in a large bowl.
Notes / Tips / Wine Advice:
Serve within 4 hours, cold or at room temperature.
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