Melanie Foster (Blaine, Minnesota)
Makes 8 cups
One of my favorite food combinations is chips and salsa, and I do not think that I am alone in this. I made four batches of this salsa for my brother’s summer wedding, and there was not a bite leftover. In Minnesota, corn is a seasonal delicacy. We eat it off the cob as much as possible, when we can get it fresh at the farm stands in the late summer. I crave this salsa more often than fresh corn, so I am glad that frozen corn works so well in this recipe. Sometimes, I will chop up a fresh mango or peach for a sweet addition. You really do not even need the chips with this—just grab a spoon.
¼ cup fresh lime juice (approximately 2 limes)
¼ cup fresh cilantro, chopped
2 tablespoons olive oil
4 teaspoons canned chipotle chiles in adobo sauce, minced
1 tablespoon red wine vinegar
1 teaspoon cumin
2 (16 oz.) cans black beans, rinsed and drained
1½ cups fresh corn kernels (see Chef’s Tips on corn, this page)
1½ cups red onion, diced (1 medium-small)
1½ cups tomato, diced (3 medium)
1 green bell pepper, seeded and diced
Salt and freshly cracked black pepper, to taste
Whisk the first six ingredients together in a large bowl. Stir in the remaining ingredients, and season to taste with salt and pepper. Chill until serving.