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Thursday, July 11, 2013

Grape, Corn, and Black Bean Salsa

People make strawberry salsa, watermelon salsa, peach salsa, and apple salsa...so why not make a grape salsa? I've had this recipe bookmarked from Cathy's site for a couple of years now and finally had the chance to make it for my favorite one-year-old's birthday party. I offered to bring an appetizer and thought this fit the Mexican-food menu while still adding an element of uniqueness. 
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Trust me on this one--grapes do belong in salsa. Cathy's recipe has you puree the cilantro and red onion, but I ended up tossing it all together which was easier and made no impact on the taste. I intended to add feta but forgot...do me a favor and try the addition--I'm pretty sure it'd be awesome!

This makes a large bowl of salsa, but most of it was eaten at the party and what was remaining, we had no problem finishing off the next day!

One Year Ago: Rosemary Grilled Chicken with Mushroom Sauce
Two Years Ago: Southwestern Potato Salad
Three Years Ago: Fruit Salsa

Grape, Corn, and Black Bean Salsa
slightly adapted from Noble Pig

-5 cups red seedless grapes, halved
-1 jalapeño, seeded and diced
-1/4 cup red onion, finely diced
-1 bunch cilantro, chopped
-1 (15 oz) can black beans, drained and rinsed
-1 1/2 cups frozen corn, thawed
-3 tbsp olive oil
-1 tsp kosher salt
-juice of 1 lime

1. Place grapes, jalapeño, red onion, black bean, and corn in a large bowl.
2. Stir in cilantro, olive oil, lime juice, and salt, mixing to combine. Cover and refrigerate until ready to serve. Serve with tortilla chips.
*Can be made up to 1 day ahead