No! Don’t run. Honestly. I know a salsa without tomatoes may seem a little odd and unappealing, but I kid you not – I’d take this concoction over a tomato-based salsa any day. This medley of flavours is savory and, I’ll admit, unexpected.
I’ve never been a fan of corn in salsa to begin with, so the first time I was asked to try this, I cringed. But, I have a rule as a “self-proclaimed foodie”: You can’t hate what you haven’t ate! That’s actually really bad English, and I should probably rephrase that sometime.
A lot of people raise their brows when served this Black Bean and Corn Salsa because they are, of course, expecting your typical salsa roja or pico de gallo. You know, tomato-based. Some folks have even suggested that this be referred to as a Black Bean and Corn Salad, but to that I raise MY brow – I wouldn’t eat this with a fork as a side dish!? It’s for tortilla chips, bro! But, because I strive to be informed, I did some research (research meaning I read a Wikipedia article for 2 minutes), and based on my findings, this is a what is referred to as a…corn salsa. Unreal.
So, salsa it is.
With the aforementioned in mind, people are pretty dubious about this dish at first glance – especially all of the picky eaters I know like my Pops and my husband. Interestingly enough, and to my surprise, even THEY enjoyed this salsa. It is insanely flavorful, crunchy, fresh, and incredibly addicting. I like to serve it with the Tostitos Scoops – it just makes sense.
*NOTE: I like to make this the day before I plan on serving it. It allows the flavors to set and it’s just so gosh darn good the next day! But you can make it the day of – up to you!