After serving dinner Friday night, we had 3 ears of corn left over. This was delicious South Carolina corn and I didn’t want to let it go to waste. The timing could not have been more perfect, because my mother-in-law was in town and I remembered having a life-changing corn salad at her house a few summer back with fresh Pennsylvania corn. She is an incredible cook and fabulous at using leftovers. She pulled out her recipe and we improvised based on what was in the pantry. It was so good! Fresh and delicious.

BLACK BEAN AND CORN SALSA INGREDIENTS:

• Cooked corn (fresh corn cut off the cob is most divine but you could substitute canned/frozen if needed)
• Black beans
• Cherry tomatoes
• Feta cheese
• An avocado
• Extra-virgin olive oil
• Juice from a large lemon
• Salt
• Pepper
• Cumin

HOW TO MAKE BLACK BEAN AND CORN SALSA:

STEP 1: Mix the corn, black beans, cherry tomatoes, feta, avocado, and whatever else you decide to add in a large bowl.

STEP 2: In a separate bowl, mix the extra-virgin olive oil, lemon juice, salt, pepper, and cumin.

STEP 3: Pour the wet mixture over the corn/black bean mixture and let it sit in the fridge for a good hour, if you can, so the flavors can marinate. If you can’t thats OK, too — no one is going to notice. It’s just corn after all.

STEP 4: ENJOY! Serve as a dip with chips, as part of a large rice bowl, in a taco, on top of nachos, or all on its own. So many options!!

NOTES, SUBS, AND ADDITIONS:

The recipe I am giving you is so very simple, and includes what we had on hand. There are so many ways you can modify it!

• You could add fresh cilantro, red onion, diced jalapeño, or a million other things.
• Lime juice would be delicious instead of lemon juice.
• Omit the feta to make it dairy-free.
• I like to let it sit in the fridge for at least an hour to let the flavors meld. You could make it even further ahead of time (up to 2 days stored in an airtight container in the fridge!) but, if you’re using avocado, wait until just before you serve it to add as it will brown after a few hours.
• You could use canned or frozen corn instead of fresh. If using frozen, cook then let it cool first.

Black Bean and Corn Salsa

Recipe by Kate

A fresh and versatile black bean and corn salsa. Serve it as a dip with chips, as part of a rice bowl, in a taco, or all on its own.

Ingredients

• Approximately 1.5 cups cooked corn (fresh cut off a cob is most divine but you could substitute canned/frozen if needed)

• 1 can black beans, drained and rinsed

• 1 cup halved cherry tomatoes

• 1/2 cup feta cheese

• 1 avocado, diced

• 1/3 cup extra-virgin olive oil

• Juice from 1 large lemon (or 2 small)

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon cumin

Directions

• Mix the corn, black beans, cherry tomatoes, feta, avocado, and whatever else you decide to add in a bowl.
• In a separate bowl, mix the extra-virgin olive oil, lemon juice, salt, pepper, and cumin.
• Pour the wet mixture over the corn/black bean mixture and let it sit in the fridge for a good hour, if you can, so the flavors can marinate. If not, it’s OK — it is delicious served right away too!
• Serve as a dip with chips, as part of a rice bowl, in a taco, on top of nachos, or all on its own. ENJOY!

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