Indian Summer Black Bean Salsa

Brilliant golden sunshine, crystal blue skies and a carnival of colors for all to enjoy.  THAT is what I think of when I think of Indian summer days. And this September has been no exception. Well except for the fact that it has been hotter than blazes around here, but that’s why they call it “Indian summer” right? I’m always chomping at the bit to pull out all of my sweaters and wrap myself in the romance of crisp air, warm sun and hot apple cider. Instead, I end up sweating, changing my clothes twelve times a day and cranking up the AC rather than building a fire.

Am I the only one?

Well romance aside, this time of year still offers up many wonderful veggies just begging to be used in some kind of fabulous dish. And I have the perfect one! Try this vibrant, crunchy, delectable dish for tailgates with chips or even as a perfect light lunch served in a lettuce bowl or a side to compliment dinner. It’s the perfect way to wrap up the summer months and indulge in the Indian summer days before the hearty stews and soups of colder weather set in!

These are the simple ingredients just waiting to become a dazzling array of colors that will compliment Fall’s glory! Black beans, a red pepper, corn, garlic, 1 purple onion, 1 lime, fresh cilantro and Italian flat leaf parsley.

First you’ll want to dice your veggies. Slice and dice your purple onion.

Slice and dice your red pepper.

Mince you garlic.

Chop your fresh cilantro and flat leaf parsley and put it all into a big bowl.

Next you’ll need cumin seeds.

Aren’t they cute little guys? You’ll need to toast them in a dry pan over medium heat 1 to 2 minutes until they become fragrant and a teensy bit brown. They pack a big punch of flavor and are responsible for the unique flavor of this this salsa in my opinion!

For a little kick, some crushed red pepper flakes.

The dressing, if you will, is nothing other than the juice of 1 lime, olive oil and some salt & pepper.

Squeeze the juice of 1 lime over the veggies and herbs waiting in the bowl. I find that this wooden juicer works like a dream. Gets every last little drip of juice out of that lime.

Wish you could smell this…it’s intoxicating.

Pour in the toasted cumin seeds, olive oil and some salt & pepper.

Would you look at all of those colors? Indian summer in a bowl.

Mix it all together and try not to eat spoon-fulls (or drool into the bowl) while you do .

Do you think I’m kidding? I kid you not.

About this time, I run and grab a chip or five so I can sneak a taste to satiate my senses that are screaming to be satisfied.

So there ya have it….

A beautiful rainbow of summer’s last offerings mimicking the palette that only Mother Nature can create.

Indian summer in a bowl.

Enjoy!

Wenderly

Indian Summer Black Bean Salsa
Adapted from The Ultimate Southern Living Cookbook
(makes 6 cups)

You’ll need:

1 1/2 teaspoons cumin seeds
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 red pepper, chopped
1 small purple onion, chopped (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flay leaf parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper flakes
1/2 teaspoon black pepper

Here’s what you do:

First thing that you’ll want to do is toast the cumin seeds. Just warm a skillet over medium heat, toss in the cumin seeds and stir for about 1 to 2 minutes until they start to smell good! In a big bowl, mix the toasted cumin seeds & black beans and then the rest of the ingredients: mix well. Store in fridge, covered for up to a week!

Enjoy!