Black Bean and Corn Salsa
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons apple cider vinegar
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 2/3 cup olive oil
- 1/4 teaspoon hot sauce or to taste
- 4 (15 ounce) cans black beans rinsed and drained
- 1 orange bell pepper diced
- 1/4 red onion finely chopped
- 1 (16 ounce) package frozen corn thawed
- Carbohydrate 2.04482681445009 g
- Cholesterol 0 mg
- Fat 2.3342416255476 g
- Fiber 0.395933179298102 g
- Protein 0.320650400517835 g
- Saturated Fat 0.325530121045525 g
- Serving Size 1 1 serving (35g)
- Sodium 3.80355606232125 mg
- Sugar 1.64889363515198 g
- Trans Fat 0.094174743106364 g
- Calories 30 calories
Step-by-step
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container.
- Chill in refrigerator overnight.
The Acid Trio
Olive oil and three distinct kinds of vinegar create the preservation liquid for this mixture. Red wine vinegar, balsamic vinegar, and apple cider vinegar combine to hit multiple acid profiles simultaneously. Acidity breaks down cell walls in the vegetables during the overnight rest. Substitute apple cider vinegar with white wine vinegar at a one-to-one ratio if necessary, but avoid lemon juice, which oxidizes too quickly under prolonged refrigeration. Use a non-reactive glass or ceramic container to prevent metallic flavors from leaching into the vinegars.
The Dice Mechanics
Uniform cuts dictate the textural success of this preparation. Dice the yellow, orange, and green bell peppers alongside the red onion to match the dimensions of the black beans and corn kernels. Uneven pieces create pockets where heavy ingredients sink and fine pieces overwhelm the bite. Salt draws excess moisture out of the bell peppers within the first thirty minutes of contact. Drain any pooled liquid before mixing if a thicker condiment is desired.
Scaling and Resting
Refrigerating the mixture for at least eight hours allows the ground cumin to bloom in the oil and vinegar solution. Quantities scale linearly if halving or doubling the yields, though salt should be adjusted cautiously at larger volumes. Keep leftovers sealed in an airtight container for up to five days. Serve the mixture chilled or tempered slightly at room temperature over grilled proteins.
