Black Bean Corn Salsa

July 2

The Fourth of July is my favorite “eating” holiday.  Even better than Thanksgiving or Christmas — at least when it is not too hot.  All my favorite things are in season. 

We start the morning off with a bike parade in Triangle Park, and then, for the past fifteen years, give or take, we’ve been lucky enough to be invited to celebrate with great family friends.

The boys get to swim in the bayou…

sometimes do a little fishing…

or just hang out on the dock…

and enjoy the best food ever!

The menu features so many of my favorites: baked beans, grandmother rice, corn off the cob, homemade peach ice cream, chicken and ribs, plates of fresh tomatoes and cucumbers lightly dressed.

A few years ago, I had a bunch of tomatoes and jalapeños from our garden, begging to be used, so I made this dip, adapted from one of my favorite cookbooks – the Houston Junior League’s Stop and Smell the Rosemary.

Ingredients:

  • 2 (15 oz) cans of black beans, drained and rinsed
  • Kernels from 3 ears of corn, cooked (you could use 1 1/2 cups frozen, thawed corn, but I just threw the ears on the grill the night before and cut the kernels off)
  • 3 medium firm tomatoes, peeled, seeded, and diced
  • 1/2 cup fresh cilantro, minced
  • 3 fresh jalapeños, seeded and diced
  • 1/4 cup fresh lime juice (2 very juicy limes… but if your limes are kind of dry, you may need 3)
  • Kosher salt
  • freshly ground black pepper
  • 3 avocados, pitted, peeled, and diced

Procedure:

Combine all ingredients except avocados, tossing well.  Cover and chill.  Just before serving, cut and toss in the avocados.  Serve with blue corn tortilla chips (or really any tortilla chips – my kids ate it with a spoon!)

Happy Independence Day!

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