Bumblebee Salsa

Most people who believe in past lives will usually claim to be an exotic Pharoh or a wealthy world traveler.  Me?  I'm pretty much convinced I was a bumblebee in a past life.  I've always been fascinated by them, the fact that such a tiny insect has such profound impact on our species (no bees=no pollination=no plants=no food) and how the colony survives by each little bee doing their part for the common good.  Plus honey!  I have lost many summer hours sitting on the porch reading a good book to the sound of buzzing as the busy little fellas flower hop, it's practically hypnotic.  One of my favorite quotes and a personal mantra of mine features bees:

"Aerodynamically, the bumble bee shouldn't be able to fly, but the bumble bee doesn't know it so it goes on flying anyway." -Mary Kay Ash

This salsa recipe is one that I like to have in the icebox during the summer for those days when it's so hot you don't want to turn on the oven or stove.  It's great with chips, as a topping for fish tacos, a filling for a quesadilla or just by the spoonful.  The vibrant yellow of the corn against the black beans is how this summertime staple got it's name.  It's a huge bonus that it doesn't take long to throw together and most of the ingredients are pantry staples.

Bumblebee Salsa

2 cans black beans
1 can corn
2 large tomatoes
3 green onions, chopped
2-3 cloves garlic, minced
1 jalapeño, minced (remove the seeds and veins unless you like it spicy)
3 Tablespoons olive oil
3 Tablespoons vinegar
1 lime
Salt to taste

Drain and rinse the black beans and set aside.  

Cut the stem and core out of the tomatoes and squeeze the juice and seeds into a large bowl.  

Chop the tomatoes and add to the bowl along with the onions, garlic and jalapeño.  

Add the black beans and the drained can of corn.  (Can ya tell how I came up with the name now?)

Stir well and add the oil and vinegar along with the juice of the lime.  Add a fairly large pinch of salt (like salting potatoes it takes more than you think it will) taste for seasoning and adjust accordingly.  

Keep in mind that this salsa gets better with age and the flavors will intensify as it sits so err on the side of caution at this stage, you can always add more heat or salt or vinegar later.  Cover and refrigerate, stirring occasionally. After a few hours in the icebox check and adjust seasoning.

A few wee tips:

Use caution when handling jalapeños, the juice can easily blister your skin especially if you have sensitive skin. It's a good idea to use gloves when cutting them.  Keep your fingers away from your eyes or nose (I have awful memories of jalapeño fingers and contact lenses...believe me, not fun!) and keep in mind that oil rubbed onto your skin may help to dilute the capsaicin (the stuff responsible for the burn) since it is an oil soluble substance.

In my experience, jalapeños are the pepper that has the most inconsistent heat level so when using them in a recipe it's a good idea to take a nibble so you can judge how much you will need.  The jalapeño I used to make this batch was a particularly spicy one so I only used half of it.  On an interesting side note, the heat level (scoville heat units) is somewhat influenced by the temperature that they are grown in, so peppers I grow in my backyard in Las Vegas will be spicier than the ones my dad grows in Colorado.  The more you know!