1 15-oz. can black beans, rinsed and drained
1 11-oz. can whole kernel corn, drained (get Del Monte. Very crisp for canned)
4 fresh Serrano peppers, finely chopped (remove the seeds and white membrane if you want to make it less spicy)
1 can tomatoes with green chiles (like Rotel)
1 orange bell pepper, chopped
A good handful of fresh cilantro, finely chopped
1/4 cup fresh lime juice (about 2 limes, squeezed)
1.5 teaspoon salt
1.5 teaspoon ground cumin

Combine all ingredients. Cover and chill for at least two hours. I tend to let it sit overnight and it gets really good. Serve with chips.

I switched to Serranos because they sneak up on you. At first the salsa seems mild. Then after a few seconds you get sucker punched. In a good way, they aren’t very hot at all. I also switched to an orange bell pepper. Mostly because the red bell pepper gets lost in the tomatoes. I also wanted just a litte more color. I upped the salt and cumin because, well, it needed it.

{September 29, 2012}