BALSAMIC BLACK BEANS & CORN SALSA

14-oz can black beans - not drained
14-oz can whole kernel corn - drained
14-oz can diced tomatoes & green chilies - not drained
1/4 cup salsa verde
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tb lime juice
1 green onion - chopped
1/4 cup fresh cilantro - finely chopped
1 garlic clove - crushed
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt

Combine all ingredients. Mix well. Place in fridge until chilled.
Serve with taco chips or just eat with a spoon.

-Rusty

Rusty wrote:
> BALSAMIC BLACK BEANS & CORN SALSA
>
> 14-oz can black beans - not drained
> 14-oz can whole kernel corn - drained
> 14-oz can diced tomatoes & green chilies - not drained
> 1/4 cup salsa verde
> [snip the rest of ingredients]
>
> Combine all ingredients. Mix well. Place in fridge until chilled.
> Serve with taco chips or just eat with a spoon.
>
I've made something very similar to that, using red wine vinegar
instead of balsamic, slightly less cumin and chili powder, and without
the salsa verde. Might add that the next time. But I never use canned
beans or corn without draining them. Often I rinse the beans, too. I
don't like that funky gunky liquid. -aem

aem wrote:

> I've made something very similar to that, using red wine vinegar
> instead of balsamic, slightly less cumin and chili powder, and without
> the salsa verde. Might add that the next time. But I never use canned
> beans or corn without draining them. Often I rinse the beans, too. I
> don't like that funky gunky liquid. -aem

I use Bush's Black Beans. They are packed with a nice thick sauce. I
don't drain them. Other brands that have a thin sauce that doesn't add
anything to the recipe, get drained.
I always drain canned whole kernel corn.

Rusty

"Rusty" > wrote in message
oups.com...
>
> aem wrote:
>
>> I've made something very similar to that, using red wine vinegar
>> instead of balsamic, slightly less cumin and chili powder, and without
>> the salsa verde. Might add that the next time. But I never use canned
>> beans or corn without draining them. Often I rinse the beans, too. I
>> don't like that funky gunky liquid. -aem
>
> I use Bush's Black Beans. They are packed with a nice thick sauce. I
> don't drain them. Other brands that have a thin sauce that doesn't add
> anything to the recipe, get drained.
> I always drain canned whole kernel corn.
>
> Rusty

I like Bush's OK, but I prefer Goya every time. It's Goya for me. Bush's
is cheaper in most instances, but if you go to a large Hispanic store, the
last I bought was 46 cents.

I think your recipe with undrained beans might taste better, but I think if
they were drained, the whole dish might look a little brighter, fresher and
cheerier.
Thanks for the recipe.
Dee dee

On Thu 27 Apr 2006 04:12:22p, Thus Spake Zarathustra, or was it Rusty?

>
> BALSAMIC BLACK BEANS & CORN SALSA
>
> 14-oz can black beans - not drained
> 14-oz can whole kernel corn - drained
> 14-oz can diced tomatoes & green chilies - not drained
> 1/4 cup salsa verde
> 2 Tbs olive oil
> 2 Tbs balsamic vinegar
> 1 Tb lime juice
> 1 green onion - chopped
> 1/4 cup fresh cilantro - finely chopped
> 1 garlic clove - crushed
> 1 tsp ground cumin
> 1/2 tsp chili powder
> 1/4 tsp salt
>
> Combine all ingredients. Mix well. Place in fridge until chilled.
> Serve with taco chips or just eat with a spoon.

This sounds delicious and very easy to put together. I read your later
comments about not draining the beans, but I would be inclined to do so
anyway. I don't like the murky effect of unrinsed black beans.

Thanks for posting!

--
Wayne Boatwright @¿@¬
_____________________

I made your recipe tonight, with a couple of tweaks to suit my taste.
I drained the black beans, increased the salsa verde to 1/2 cup,
increased the green onions to 4, increased the lime juice to the juice
from 1 whole lime, increased the chili powder to 1 teaspoon, and added
1 finely diced jalapeno pepper.

I know it's no longer exactly the same as yours, but it's a delicious
recipe. Thanks for posting!

Wayne

wrote:
> I made your recipe tonight, with a couple of tweaks to suit my taste.
> I drained the black beans, increased the salsa verde to 1/2 cup,
> increased the green onions to 4, increased the lime juice to the juice
> from 1 whole lime, increased the chili powder to 1 teaspoon, and added
> 1 finely diced jalapeno pepper.
>
> I know it's no longer exactly the same as yours, but it's a delicious
> recipe. Thanks for posting!
>
> Wayne

Thanks. I created it by combining ingredients from several other black
bean recipes. I've been tweaking it, also, to get to this point. Your
changes sound good and I'll give them a try.

Rusty

On Fri 28 Apr 2006 07:53:52p, Thus Spake Zarathustra, or was it Rusty?

> wrote:
>> I made your recipe tonight, with a couple of tweaks to suit my taste.
>> I drained the black beans, increased the salsa verde to 1/2 cup,
>> increased the green onions to 4, increased the lime juice to the juice
>> from 1 whole lime, increased the chili powder to 1 teaspoon, and added
>> 1 finely diced jalapeno pepper.
>>
>> I know it's no longer exactly the same as yours, but it's a delicious
>> recipe. Thanks for posting!
>>
>> Wayne
>
> Thanks. I created it by combining ingredients from several other black
> bean recipes. I've been tweaking it, also, to get to this point. Your
> changes sound good and I'll give them a try.
>
> Rusty

Thanks, I'm glad you liked my changes enough to try them. I was seriously
going to try the black beans undrained (as you suggested), but I couldn't
find Bush's at my local store. I didn't like the liquid in the S&W brand
that I bought. maybe next time. :-)

--
Wayne Boatwright @¿@¬
_____________________

Rusty wrote:
> BALSAMIC BLACK BEANS & CORN SALSA
>
>> Combine all ingredients. Mix well. Place in fridge until chilled.
> Serve with taco chips or just eat with a spoon.
>
> -Rusty


Oh Boy, this is just what I have been looking for, Thanks so much.
Rosie