Confession: the hardest part about the last 20 minutes of church for me is that I start to dream about what I am going to whip up for lunch. I even write it down in my notes.

I whipped up a new rendition of the Black Bean and Corn Salsa and it was DELICIOUS! New star ingredient? PEACH! That’s right. Don’t knock it till you try it. It’s like a super fresh peach salsa.

Peaches will forever and always remind me of my grandfather. Every summer, no matter where you were living, he would have a box of local peaches shipped to each of his grandchildren. We he still alive I think he would love this salsa.

I aimed to use lots of local produce to make this taste as fresh as possible. This chart (via the Georgia Fruit and Vegetable Growers Association) is awesome for helping me see what’s in season for me.

YOU WILL NEED:

• 1 can drained and rinsed black beans
• 1.5 to 2 ears of leftover cooked corn (approx. 1 – 1.5 cup)
• handful of local tomatoes, quartered or diced (approx. 1 c)
• 1-2 fresh, juicy peaches
• 1/2 c diced feta cheese
• (optional): avocado

The dressing: 

• 1/3 c olive oil
• 2 tbs lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin (this is the game changer!!)

TO MAKE:

1. Mix all the ingredients in one bowl and the ingredients for the dressing in a separate bowl
2. Pour the dressing over the corn, beans, etc. and stir well
3. This tastes best if you allow it to marinate in the fridge for at least an hour, and will keep for a week.

**These are the perfect sort of thing to whip up when people come over and you need a dip. You could absolutely use canned or frozen corn, just love using fresh local corn while we’ve got it.

My Favorite Summertime Salsa

Recipe by Kate

Ingredients

• 1 can drained and rinsed black beans

• 1.5-2 ears of leftover cooked corn (approx. 1 – 1.5 cup)

• handful of local tomatoes, quartered or diced (approx. 1 c)

• 1-2 fresh, juicy peaches

• 1/2 c diced feta cheese

• (optional): avocado

• The dressing:

• 1/3 c olive oil

• 2 tbs lemon juice

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp cumin (this is the game changer!!)

Directions

• Mix all the ingredients in one bowl and the ingredients for the dressing in a separate bowl
• Pour the dressing over the corn, beans, etc and stir well
• This tastes best if you allow it to marinate in the fridge for at least an hour, and will keep a few days (maybe less depending how ripe your avocado was)

Notes

• **These are the perfect sort of thing to whip up when people come over and you need a dip. You could absolutely use canned or frozen corn, just love using fresh local corn while we’ve got it.

Other posts you may like:

Black Bean and Corn Salsa GINGER-TURMERIC QUINOA Red Lentil Fusilli with Balsamic Marinated Tomatoes Basic Egg Salad