 |
| Black bean salsa/A Cook and Her Books |
I’m sure I’m not the only who finds themselves hummin’ a
little Gershwin in these sultry late spring days. After the trees leaf out, but
before the tree frogs start their thrumming, a chorus of “Summertime, and the
livin’ is easy, fish are jumpin’ and the cotton is high…” plays through my
head. The song, as I’m sure you know, is from George Gerswhin’s Great American
Opera, “Porgy and Bess,” set in sweltering summery Charleston. The songs are
grand and glorious and so infectious that I tend to forget that I’m not exactly
Jessye Norman when it comes to musical ability.
And yes, I do know all of the words, and I will sing them
off-key at the drop of any hat.
Here’s a summertime recipe, a little salsa that I put
together with ingredients from my pantry and the farmer’s market ~ canned black
beans, fresh tomatoes and corn make for an easy and delicious salsa that can be
a snack, or on a sultry summer evening with the proper beverage, a meal.
Bean and Corn Salsa
1 can black beans, drained
3 or 4 tomatoes, chopped, or 1 can fire roasted diced
tomatoes
3 or 4 scallions, chopped
Kernels scraped from 1 ear corn
1 clove garlic, minced
2 sweet mini peppers, chopped
1 jalapeno, seeds & membranes removed, chopped
Juice of 1/2 lemon or 1 lime
Salt and pepper to taste
Cilantro, chopped, optional
One avocado, diced, optional
1.
Combine all ingredients. Adjust seasonings and
serve with tortilla chips. Refrigerate leftovers.