All Photos © Christine Elise McCarthy 2013
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I made this salsa to accompany by grilled & crispy baked cactus tacos – a recipe I will post shortly. The hardest part about this salsa is the chopping. The ingredients list is long but you can leave things out if you do not like them or don’t have them. I grilled the corn but you do not have to. Canned corn or corn just cut directly from the cob will work fine, too. This makes a LOT of salsa – like – 4 cups of it so be prepared to be using it for a while.
Spicy Grilled Corn & Black Bean Salsa
1 15 oz can of black beans – drained & rinsed
2 ears of corn – grilled (or not)
1 cup cherry or grape tomatoes – chopped
6 mini sweet peppers (or 1 large bell pepper) – seeded & chopped
1-2 jalapenos – seeded and diced
1/2 red onion – diced
1/2 cucumber – diced
juice of 1 lime
1/4 cup chopped cilantro
1/2 tsp ground cumin
1/2 tsp pepper
salt to taste
Mix it all up in a big bowl.
Call this guy & set up a cozy fire on your laptop & crack open that box of sangria & enjoy this salsa with chips or on seafood or tacos or chili or whateverthefuck you want.