My first exposure to any black bean and corn salsa was when my wife came home with a bottle of Desert Pepper Trading Company’s Black Bean and Corn Salsa. The realization that a salsa could be more than a light condiment hit me between the eyes as if it were a 50 pound hammer.  For me it’s been a Super Bowl treat since, to get some of that salsa and some Green Mountain Gringo Tortilla Chips and ruin any diet I might have been on.

Aha moment number 2 just came at lunch this morning, when the neighboring division of my company held an open lunch. There was a black bean and corn salsa there. I got a cup, tasted it, and then looked at what was in it. It didn’t seem that far removed from a pico de gallo, and I’ve been making pico these days. Pico de gallo is amazingly good when made fresh. I told myself I’d dig through the blogs, gather some recipes, and then briefly review what I had found. This is going to be a link-filled summary article. It’s more a wish list of things I’d like to consider making some day — at least the easier ones!

Salsa Notes

If you dig though the very nice salsa article on the Wikipedia, you’ll find that pico de gallo is a kind of salsa (salsa cruda). The kind of black bean and corn salsa I’d be interesting in making would probably start as a salsa cruda (Improvements welcome, of course).

Black Bean and Corn salsas

Just doing a web search on black bean and corn salsa gets some workable links, such as the ones here, here, here and here. But if I had any complaint to make, they are using a lot of canned goods, as opposed to frozen or fresh, and they don’t stretch the reader very much or teach much of anything.

The first blog based recipe I ran into was Kimberly’s salsa. It looks good. This recipe by Cheap Ass Chef was the first I had seen to use some lime zest. Spencer’s Kitchen offers a pretty straightforward recipe for the salsa (canned beans though, although one canned ingredient is hardly a problem). Real Mom Kitchen offers a bean and corn salsa that looks really good (uses Italian dressing to add sweet and sour flavors). The blog Royal Tart has a recipe that includes feta cheese, and the 7th Sage’s recipe is one you can cook and can. Last, but hardly least, Innocent Primate’s black bean and corn salsa recipe was really nicely done.  I like the trouble she took to tell people how to roast the peppers that the recipe requires. The difference between Innocent Primate’s directions, and what you get on the average cooking site, is like night and day.

Other salsas

In One Stop Cook’s recipe for Southwestern roll-ups, she presents the first salsa I found that was cooked. The roll-ups look good too.  Janet Joseph has an interesting fresh salsa, one that uses oregano instead of cilantro. Today’s Menu presents a trio of salsas, a pico de gallo, a salsa, and a salsa verde. The blog Your Easy Recipe presents a salsa using canned tomatoes. In the blog Biscuits and Such, a black bean salsa is presented. This one uses a commercial picante sauce as part of the recipe and also involves some cooking.

In the blog Lobster and Fishsticks, a Greek salsa recipe is described. In the blog “And She Can Cook!”, a simple, versatile recipe is shown, one that can become salsa or pico de gallo as needed. On the blog The Foodie Collaborative, the author presents a salsa and salsa verde recipe from a friend of hers. Both look really good.  Finally, on Sacred Chef’s blog, a nice looking smoky red capsicum salsa recipe has been published.

Sweet Salsas

In Cooking With Lindi, a mango salsa is presented as an accompaniment to steak. In this case, rather than cilantro or oregano, the ‘leafy’ component is parsley.  In the blog What’s Cooking, the salsa recipe (accompanying chicken this time) includes not only mango, but orange as well. In Duffek BBQ, a pineapple “salsa” is presented (with instructions for turning it into a salsa, unquoted). The blogger Domestic Diva presents a mango-peach salsa, and in the blog Margaritas in the Afternoon, a pineapple-mango salsa is given.

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