Riley's Black Bean & Corn Cowboy Salsa

A few years back when I was still working for Starbucks, I trained this lovely new hire named Riley.

Riley was so sweet and so genuine, he was like an IRL teddy bear. One day as Riley and I were on shift together, I was trying to figure out what to make for dinner. As I explained to him that I didn’t want to get any groceries and just wanted to use what I had on hand, he had me listing things I had in my pantry.

Suddenly his eyes lit up and told me about this simple yet delicious salsa that can be eaten on its own, or accompanied with something else.

I went home and promptly made this dish. And to my surprise, these few simple ingredients come together and form a harmonious marriage. And I didn’t have to spend a dime.

Thank you, Riley.

Years later, I’m still making this.

Ingredients:

• 1 can corn

• 1 can black beans

• ½ red onion

• 1 clove garlic

• Olive oil

• Red wine vinegar

• 1 lime

• Fresh/dried cilantro

• Salt and pepper

• Crushed red pepper

• Optional add-ins:

  • Cumin

  • Coriander

  • Garlic powder/garlic salt

  • Crushed/dried habanero pepper

  • Agave or honey

  • Fresh jalapeño pepper/bell pepper

  
  

Method:

1. Strain and rinse your can of black beans and can of corn. Set to the side in the sink to drip.

2. Small dice your ½ red onion and add to a large mixing bowl.

3. Mince your 1 clove of garlic and add to the same bowl.

4. If you have bell pepper/jalapeño, you can de-seed the pepper and small dice to add to the bowl. If using bell pepper, add ½ of the pepper.

5. Add the rinsed beans and corn to the box and toss to mix.

6. Now this is where things get fun. Do you like spicy or sweet? Do you like things tangy? 

   1. Start by adding a healthy pour of olive oil.

   2. Next add in about 2 tbsp. of red wine vinegar. ACV would also suffice.

   3. Roll your lime on your cutting board for a minute and then squeeze the juice into the bowl.

   4. Add salt and pepper.

   5. Add about 1 tsp. crushed red pepper.

   6. Add about 2 tsp. (or more) cilantro. Emit if you have the soap gene.

   7. If you like things sweet: add honey or agave.

   8. If you like things spicy: add dried/crushed habanero pepper.

   9. If you like things more flavourful: add cumin, coriander, and garlic powder/garlic salt.

   10. (or add everything)

7. Toss to coat and combine the salad. 

8. Rest in the fridge for 30 minutes to allow flavors to combine. Flavors will continue to develop as it sits in the fridge.

9. I've eaten this many ways: served over rice, served with tortilla chips, served as the topping on a taco, tossed with lettuce and shredded chicken for an easy salad… options are truly endless.