RECIPE: Black Bean Salsa
Published: Monday, December 17, 2018
By: Fiona Sims
Fiona Sims writes about food, drink and travel for many publications from “The Times (of London)” to “Food & Travel,” and “Decanter.” She is the author of four books, including “The Boat Cookbook,” and her most recent, “The Boat Drinks Book,” both published by Bloomsbury Publishing.
The Caribbean meets Florida in this lively boat bar snack, best scooped up with a pile of tortilla chips. The Sunshine State has everything a boat cook could want: the Atlantic Ocean and Gulf of Mexico supply sweet stone crabs, spiny lobsters, Gulf shrimp, oysters, and more than 500 different varieties of finfish. Not forgetting the nation’s largest freshwater swamp, the Everglades, which offers bounty for the more adventurous cook, with palm hearts and frogs’ legs – even alligator (the tail and jaw meat is considered the most desirable). But I’m keeping it real, and veggie, with this spicy, filling salsa, which doubles up as a colourful side for grilled fish.
1 cup cooked black beans, rinsed and drained
1 cup sweet corn
1 ripe avocado, finely chopped
1 red pepper, finely chopped
2 spring onions, trimmed and finely sliced
1 tbsp finely chopped jalapeno chillies (or to taste)
handful of coriander or mint leaves, chopped
1 tsp ground cumin
2 tbsp extra virgin olive oil
1 lime or lemon
salt and pepper
In a bowl, combine the beans, sweet corn, avocado, red pepper, onions, jalapenos, and coriander. Add the cumin, drizzle with oil, squeeze over the lime or lemon juice and season to taste. Serve with a big pile of tortilla chips.
Excerpted from The Boat Drinks Book: A Different Tipple in Every Port by Fiona Sims. Copyright © Fiona Sims 2017. Published by Adlard Coles, an imprint of Bloomsbury Publishing. Reprinted with permission.
This article first appeared in the Year End Issue (Nov/Dec) 2018 of Great Lakes Scuttlebutt magazine.