Some call this dish a salad while others call it salsa and serve with chips. So what is this? I’d say both as it depends on what you are planning to serve or the occasion. I serve this as a side dish as its versatile, very easy to make, this dish goes well with a steak, chicken, or with southwest mexican food. Either way its healthy, fast, inexpensive, and delicious. I prefer to use fresh corn, or left over corn that i have grilled. If you don’t have any fresh corn on hand and only have canned or frozen go ahead and use that, just rinse the corn to remove as much sodium as possible, and the same for canned black beans.
How to pick a “hot” jalapeño pepper?
There is no scientific method to picking out a “hot” chile pepper, for some the level of heat increases with age. so the older the pepper appears the hotter it will be. Or when you’re peppers start to turn red, then the heat is at its greatest. Another method is peppers that have fine white lines, similar to stretch marks are indicators that the pepper will have more developed heat. While most people do know at least this about various chili peppers, is the capsaicin, the chemical compound that gives chiles the top. The heat is concentrated in the seeds and ribs. The flesh of the chili that is closer to the seeds will be hotter than the flesh near the tip.
For myself personally, I got my tip from an episode of “Iron Chef America”. when you select your peppers, you want to look for peppers with a curl on the stem. If the stem is straight, the chili pepper is not hot. I’ve gone by this tip for many years and so far I have yet to pick a bad pepper that has no heat.
15 oz can yellow corn; drained and rinsed
15 oz can white corn; drained and rinsed
15 oz can black beans; drained and rinsed
1 red bell pepper; ribs and seeds removed and diced
1 yellow bell pepper; ribs and seeds removed and diced
2 medium jalapeño ; ribs and seeds removed and diced finely
2 Serrano chiles; ribs and seeds removed and diced finely
3 medium tomatoes; seeds removed and diced
3-4 green onions; sliced
1/2 small red onion; small diced
Zest of one lime
Juice of 1/2 lime
1 bunch of cilantro; chopped fine
Salt & Pepper to taste
Wash your vegetables, citrus, herbs and pap dry with paper towel.Chop up all your peppers and place in a large bowl
Chop and add your tomatoes, onions,corn and black beans.
Mix all ingredients well making sure vegetables and beans are well incorporated.
Add and mix, the lime juice and chopped cilantro, add salt and pepper to taste.
Chill before service for most flavor! Serve as a salad, side dish or add to a salsa bar with lime-tortilla chips.
Can be made in advance, just add cilantro before serving so you don’t end up with soggy, wilted cilantro
- How-To: Use ‘heirloom’ chili powder to boost ‘them beans (yardandplate.com)
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- Cilantro Sweet Corn Side Dish (collegiateculinaire.wordpress.com)
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