Black Bean Salsa

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on June 26, 2011...

I've said it before, but most of my favorite things to make in the summer fall into the broad category of salads, which includes all manner of chopped up produce mixed in a bowl. I make up a batch at the beginning of the week and eat it for lunch, or take it to cookouts. The fresh produce season is short in New England, and we should all try to make the most of it!

Even though I have called this "salsa," don't feel like you are limited just to eating it with chips. If you have of bowl of this in your fridge, you will find lots of ways to eat it. It can be eaten as a side dish, or mixed in with rice to make an instant grain salad, and of course, it is a delicious component of any salad bar dinner. Think of this recipe as making an ingredient, in place of a condiment you would normally buy. The more of these types of things you make in advance and keep on hand, the easier it is to cook quickly and easily for yourself. In just a few minutes, you could grill a piece of chicken or fish, spoon some of this salsa over the top and have a pretty sophisticated main dish for yourself.

As always the particular mixture will vary depending on your taste and what you have to use up. For example, I'm using frozen corn today, but if you make an extra ear or two next time you make corn on the cob, you can just cut off the kernels and see what an upgrade fresh corn is. A fresh herb really makes a big difference here, so if you don't like cilantro, use parsley instead.

Beyond that, a big part of salsa's appeal is the visual impact, so I like to make sure there are lots of different colors represented. For example, if I don't use tomato, I use red pepper. I love having avocado in this salsa, but it turns brown pretty quickly unless you add it at the last minute. You may want to omit it altogether if you're planning on keeping a bowl of this in the fridge for a while.

The recipe

1 can or 2 cups black beans (see here for instructions on cooking dried beans in the crockpot.)

1/2 can frozen corn (use bean can to measure)

1 small tomato or

1/2 red pepper

1 scallion

1/4 Cup jarred jalapenos

1 lime

2-3 Tbsp cilantro

1 tsp cumin or chili powder

Salt and pepper to taste

1/2 avocado (optional)

Drain and rinse the beans. Use the bean can to measure 1/2 can frozen corn. Add to a bowl with the beans. Chop the tomatoes, peppers, jalapenos, and cilantro, add to the bowl and mix. Squeeze the lime into the bowl and add the cumin or chili powder. Taste and add salt and pepper as needed. Before serving, add the diced avocado if desired.