Cilantro and Black Bean Salsa

I think it’s safe to say that 95% of the population down here is beside themselves with excitement that the Saints have made it to the Superbowl.  I can’t tell you how many people I have seen today wearing black and gold or the last time I saw so many grown men sporting a fleur de lis.  I’m not an NFL fan personally and most of the time I couldn’t care less, but even I can’t help but get sucked in by the excitement.

The husband and I have been invited to a friend’s house for the Superbowl festivities.  It was requested that I bring this cilantro and black bean salsa.  The recipe comes from a local cookbook titled Day in the Country, published recently by The Chapel of the Cross Episcopal Church.  I don’t just LOVE salsa.  When I first laid eyes on this salsa I immediately turned my nose up at it because it didn’t look at all like something I would like.  For one, it has a lot of cilantro.  I’m not a cilantro lover.  I just assumed I wouldn’t like this salsa.  Shame on me for not keeping an open mind.

After scooping up a tiny bite and popping it in my mouth, I remember my first reaction was, “Oh wow!  That’s really good!”  That was followed by a larger bite, and another, and another.  The cilantro isn’t at all overpowering.  The corn and fresh tomatoes provide freshness while the black beans make it meaty and satisfying.

After discovering how wonderful this was, I decided to make it for our Christmas party.  I could tell from the husband’s reaction that he was hesitant about serving this salsa to guests.  Apparently, I’m not the only one without an open mind.  Salsa to my husband is red.  It does not contain corn or beans.  But after one bite, his reaction was much the same as mine.  As guests started arriving, he was practically scooping piles of it on their plates.  “You’ve got to try this salsa,” he told them.  “It’s really good!”

A month and a half later, the salsa is making an appearance again at the request of our Superbowl hosts.  It’s quick and easy to assemble and it won’t disappoint.

It also doesn’t hurt that it’s black and yellow.  Geaux Saints!

Print

Cilantro and Black Bean Salsa

from Day in the Country

Course Appetizer

Servings 6

Author Lisa B.

Ingredients

• Cilantro Lover’s Salsa
• from Day in the Country
• Print Version
• 1 bunch fresh cilantro
• 5-6 Roma tomatoes
• 1 medium yellow onion
• 1 tablespoon garlic powder
• 1 15-oz. can whole kernel corn, drained
• 1 15-oz. can black beans, drained
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Wash cilantro and remove stems.
2. Roughly chop tomatoes and onion and place in a food processor along with cilantro. Process until slightly chunky and ingredients are well incorporated.
3. Transfer mixture to a large bowl. Stir in garlic powder, corn, black beans, and olive oil.
4. Season with salt and pepper.