Today is ‘disturbing’ Derby day. Generally I’m not one for watching horse racing; I love the hats, and wish I could go just to wear one, but I can’t help but remark that I’d like to use the whips on the jockeys and see how they enjoy it pretty much every time I watch. However, last year, my husband told me to pick my favorite, and I obliged. Unfortunately, I picked Eight Bells, and needless to say, it was a disturbing experience…
Nevertheless, if I had thought of it earlier, we could have had Mint Juleps and Derby pie, but I didn’t so I decided to try this black bean and corn salsa to munch on during the activities. We really enjoyed the tartness and sweetness of this salsa – the balsamic vinegar is a wonderful addition. I ended up adding a little lime juice, and I think I’d put slightly less cumin next time – changes reflected below.
Black Bean & Corn Salsa
adapted from allrecipes.com by way of http://lizscookingblog.blogspot.com/2007/12/black-bean-and-corn-salsa.html
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/3 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon freshly squeezed lime juice
- 3 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 8 ounces frozen sweet corn
- 1/4 cup red onion, diced
- Tortilla chips
- In a medium bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, chili powder, and lime juice.
- Add black beans and corn, and toss to coat.
- Cover, and refrigerate overnight.