Easy Corn, Beans and Salsa Main Dish
2 C fresh or frozen sweet corn kernels, thawed in a bowl of hot water
2 C or 1 16 oz jar salsa
1 can or (2 C homemade) black beans, drained and rinsed
2 T corn oil or your preferred salad oil
1 T lime juice or vinegar of your choice. (The tang of red wine vinegar is good!)
1 package of Taco seasoning OR
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
Salt to taste
3 T chopped fresh cilantro, optional
1 sliced avocado on the side, optional
4 C cooked brown or white rice (or cooked grain of your choice) cooked according to package directions (see note below)
- Combine thawed corn, salsa, drained beans in a large bowl
- Add spices and acid. Stir, tasting for salt or other spices
- For a cold salad, mix with the cooled grain
- For a hot meal, heat in a skillet and serve over your warm grain. Add lime juice or vinegar as you prefer
A rice cooker is a great investment! You can cook a full batch and put the remainder in freezer bags to freeze for quick recipes like this. Couscous and quinoa also cook quickly. Cooked bulger works well in this recipe. Find them in the rice or pasta or natural foods aisle. Bulger lends itself to freezing. Use the other half in bread dough or in Greek salad like Tabouli when cukes, tomatoes and parsley are in season.
Commercially frozen vegetables are typically processed within hours of harvest which preserves their nutritional value. For me, fresh flavor is a great reason to eat seasonally. Local fresh sweet corn is tastier and juicier than frozen or any shipped in from a distance. So, how do we “put up” fresh sweet corn? Don’t let the following 10 step process overwhelm you. Remember, you can thaw a bag of corn in hot water and have sweetness of summer for chowder, salads, salsa, loaded muffins and cornbread for months!
For a complete guide to blanching vegetables, see the National Center for Home Food Preservation.
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