This is by far one of the most popular recipes I make. It never fails to satisfy even the most discerning eaters. As an example, my children, who refuse to eat a number of delicious kid-normal foods eat this salsa by the spoonful. I have to watch them closely at parties or they will literally scoop it out with a double dipped spoon and I will find beans and bits trailing all along the floor.

There are a few ways to make this salsa especially excellent. First, the recipe calls for shoepeg corn. It makes a difference. Shoepeg corn can be found on the vegetable aisle hiding among all of the other canned corns. It is special because it is mild. Overly sweet corn can would completely change the impact of this salsa. If that is to your liking then by all means, go for it. But for my particular taste, shoepeg elevates it to another level. Another tip is to be sure to include every ingredient. It sounds like a no-brainer, but this recipe is like a musical masterpiece. The tune doesn’t sound the same without every instrument playing each note exactly as it is meant to be played.

At first glance, this recipe may seem a little too simple and even perhaps like one you may just skip. Let me just say that I have encountered many many people who doubted their taste buds when they first saw a bowl of this salsa sitting on the table. I’m telling you, try it! Once you do, your world will be changed.

My grandmother, bless her heart, was a Midwest woman and not keen on adding new flavors to her very Midwestern palate. One time I went to visit and offered to make her this salsa. She was resistant and she sure had a lot of questions, including “What in the world is cilantro?”. I couldn’t help but laugh at her uncultured tongue. How could I blame her? I had grown up eating pork chops and mashed potatoes with her. I knew that those were her staples. And so, with many reassurances I took her to the grocery store and showed her this herb that was so foreign to her. She laughed at how she had never in her whole life seen cilantro although it was very prominently located right between the parsley and lettuce.

As she watched me chop and mix these ingredients, she wasn’t discreet in showing her wariness and even a possible disgust at this cilantro I was adding. She went about her own business of making dinner and as I made up our appetizer that night we made a deal. She would only have to try a very small bite and then I wouldn’t ask her to eat anymore. When the time of truth came, she chose to skip the chip and just take a very very small spoon and taste the smallest amount of the salsa with a very doubtful face. I watched as she tasted it. She rocked her head to the side and tipped up her eyebrows as if to say, well that wasn’t too bad, and walked away. My husband however, who already knew the amazing melodies that awaited him in the bowl dove right in and began to devour it’s awesomeness.

A few minutes went by and grandma came back with her little spoon. She very discreetly dipped it in and had a second taste. I grinned but said nothing. About five minutes later she returned with a bowl and a big spoon. She looked a bit sheepish but clearly wasn’t about to say anything in case I were to deny her more of this new flavor discovery.

My grandmother is no longer living but I cherish this memory with her. She was such a wonderful soul. I encourage you to give this recipe a try. Not only with a spoon, or a chip. Learn to love it on chicken, pork or even a burger. It is healthy and flavorful and delicious!

INGREDIENTS:
2 cans gluten free black beans, rinsed (Bush’s is a great GF brand)
1 can gluten free white shoepeg corn
1 small red onion, diced small
1/4 cup fresh cilantro, chopped well
2-3 fresh ripe tomatoes, diced
1 jalapeno, diced *Optional if you want the spice*
1 Tbsp Olive Oil
2 tbsp red wine vinegar (with no added flavoring that may contain gluten)
4 tbsp fresh squeezed lime juice
1 tsp salt
1 tsp pepper

DIRECTIONS:
Be sure to rinse the beans well in a colander. Place them in a bowl. Add the shoepeg corn to the beans. Dice the fresh veggies and herb and toss them together. Mix in the remaining ingredients and toss well. Serve with gluten free corn chips. This also makes a nice salsa for a baked or grilled chicken.