Black Bean And Corn Salsa

Black Bean And Corn Salsa from Esplanda is a chunky, scoopable salsa. Black beans and corn kernels carry it rather than a smooth tomato base. Salsas in this style usually have an earthy, savory depth from the beans and a light sweetness from the corn. Tomato, onion, lime and some chile or cilantro often round it out. The texture is the main draw. It's hearty enough to hold its shape on a chip, and it works as a topping as well as a dip. Serve it lightly chilled, or straight from the fridge about ten minutes before opening, so the flavors loosen without the corn going soft. Stir it before scooping, since the beans and corn tend to settle and the liquid collects on top. Sturdy tortilla chips with some thickness suit it best, because thin chips tend to break under the weight of the beans. Spooned into a bowl, it also works as a table salsa for tacos, quesadillas, grilled chicken or fish, and burrito bowls. It can go over baked potatoes or into scrambled eggs as well. For drinks, bean-and-corn salsas pair well with crisp, lightly bitter lagers and pilsners. A squeeze of lime and the carbonation cut through the savory beans. A margarita on the rocks, or a plain tequila and soda with lime, matches the salsa's citrus and corn sweetness. For something non-alcoholic, lime soda or a sparkling water with citrus does the same job. A short tumbler or a small bowl for chips and a wide dish for the salsa is all the serving gear it needs. Once opened, keep the jar sealed and refrigerated, and use a clean spoon each time to keep it fresh. Check the label for ingredients, heat level and storage directions, since those details come from the product itself.