Corn & Black Bean Salsa

It's the end of July, the tenderloin of vacation time- subject of one of my favorite summer questions.  I'm very nosey when it comes to travels...all up in people's business...mainly because there's always a reason behind a destination choice. Mine this year, was to Paris & London.  I've been to both before but my friend wanted to go visit her friend in London, and Paris stood out to her, so I told her I'd tag along.  That's the story.

I'm also lucky enough to be leaving for Martha's Vineyard in a couple of weeks.  It's for work (I went last year), but feels effortlessly fun since I'm with some of my favorite people.  A second vacation indeed.  They're wicked Bostonians and have been going there since childhood.  That's their story.

Corn and Black Bean Salsa

My family has also been taking mini get-out-of-L.A. vacations to Santa Barbara for my whole life. We go up every few months and for years, have had our first day's lunch Carlitos on State Street.  Why Santa Barbara?  Because that's where my mom was raised (and it's gorgeous).  Why Carlitos?  Because they make damn fine margaritas, corn & black bean salsa, and Diani (our favorite clothing store), is right next door.

See, there's always a reason.

Corn and Black Bean Salsa
Corn and Black Bean Salsa

This is my version of Carlitos' delicious salsa.  It's easy to make and filling- and would also make a great side dish.

Corn and Black Bean Salsa

INGREDIENTS: (makes 5 cups)

  • 2 ears of corn, cut off cob (2 cups)
  • 15 oz. (can) black beans, drained (1½ cups)
  • 3 roma tomatoes, small chop (2 cups)
  • ½ small red onion, small dice (½ cup)
  • juice of 1 lime (2 tbsp.)
  • 1½ tbsp. finely chopped cilantro
  • ½ teaspoon kosher salt

-Bring a large pot of generously salted water to a boil; have ready an ice water bath. -Blanch the corn for 30 seconds and shock in ice water; drain and add to a large mixing bowl. -To the corn, add the black beans, tomatoes, red onion, lime juice, cilantro and salt. -Mix thoroughly and serve cold.