Food Network Scholar: Black Bean and Corn Salsa

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Saturday, July 26, 2014

Black Bean and Corn Salsa

Great night at the SummerSounds - Greensburg's Concerts in the Park last night! The park had a record crowd that enjoyed listening to the The Glenn Miller Orchestra. Wow was the show fabulous! I was a little disappointed in myself though; I should have gotten into the spirit of the theme better, and made an elegant appetizer and brought champagne for the occasion! But, I must say my salsa was the top hit so far for Junk Food Friday in the park among my crew! We danced under the #dancingtree and loved seeing the veterans honored and the Greensburg seniors enjoying the beautiful weather while chair dancing, and remembering their good times of the 1940's!
This recipe is easy to tweak to your taste and adjust the vege combination however you like.

Black Bean and Corn Salsa

Printable recipe

2 cans black beans, rinsed and drained

1 (16 ounce) bag frozen sweet corn - fresh off the cob, chilled

1 c. chopped red onion

1 red bell pepper, chopped

4-6 tomatoes, chopped (squeeze some of the juice out to avoid sloppy salsa)

4-6 jalapeño pepper, seeds and membrane removed and finely chopped

1/2 tsp salt

1-1/12 tsp cumin

3/4 c. Lime juice

1/2 c. chopped parsley(or cilantro)