|Black Bean and Corn Salsa is Delicious and Healthy!|
|You Can Grill the Corn for Extra Flavor, or Boil it. Canned Corn Works, too.|
|These Ingredients are Made for Each Other!|
It's so simple and there are lots of small ways to vary this recipe. Serve it with some blue corn or multigrain tortilla chips or eat it with a spoon if you're so inclined. You could even heat it up and toss it with some brown rice or quinoa for a complete meal.
Given my mission to get as close to my food sources as possible, I'm going to start holding myself publicly accountable. Here's where these ingredients came from:
Corn: Nicewicz Family Farm in Bolton, MA is a vendor at the Union Square Farmers Market specializing in corn and fruit. They lost two fields of corn this summer to Hurricane Irene, but still have fresh-picked corn available for sale at the Union Square Farmers Market for .60/ear. Although they're not organic (I'm discovering it's hard to find organic corn locally), they use integrated pest management and their corn is delicious. They also sell yummy peaches, nectarines, pears, apples, etc.
Beans: I try to use dried beans, but didn't prep this time, so I resorted to a can of organic beans from Whole Foods 365 brand. Exact source unknown.
Cilantro and Garlic: Drumlin Farm in Lincoln, MA is my favorite vendor at the Union Square Farmers Market in Somerville. They're organic, know how to merchandise and price their produce, sample their fresh veggies at the market, and know me by name. Their garlic is a bit pricey and can be hard to peel, but the cloves are huge and taste so much better than generic grocery store garlic.
Pablanos and Chives: My garden (grown in containers!)
Limes: I try to buy organic limes from California, but sometimes have to compromise and either go with pesticides or food miles from Mexico or Chile. Not sure about these.
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