This is a really simple salsa that we make for our church meal when we serve chicken tacos for dinner.
During summer months between Memorial Day to Labor about (about 15 weeks), we meet at an offsite meeting house (called Point Pleasant) for our evening services. Though the drive is only 15 minute away from our downtown main facility, it's a quite a task to prep and transport the food for 300 and then reversing the order to return to our main kitchen after fellowship meal is served.
We have less than 4 hours right after the Sunday morning service is over until we need to pack our food and load it into our van, so simple but delicious side is a must.
Prepping ahead and making simple sides like this is the key on a busy Sunday afternoon; hope you'll try this super simple salsa that will be great for any summer meal.
Black Bean and Corn Salsa
Serves 4
1 can, 14 ounces, black beans, rinsed and drained * (see note for large quantity)
- 2 cups frozen corn kernels, thawed and drained
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1/4 cup cilantro, chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon grated garlic
- 2 teaspoons Sriracha
- 1 lime, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
To serve 300 as a side:
8 lbs of dried black beans, cooked, drained
18 lbs of frozen corn kernels, thawed and drained
8 large red bell peppers, chopped
3 cups of chopped cilantro
Equal proportion of lime juice and olive oil
and remaining ingredients to taste.
Prep ahead:
*limes juiced and zested days ahead and frozen; thaw before using
*red bell peppers, onions, cilantro leaves are cleaned and stored in zip lock baggies up to 3 days prior. Quick chopping on the day of.
