ROTW Week 22: Spicy Black Bean and Jalapeno Salsa

Its summer time!  That means at least 50% of my cooking for the next 4 months will involve an avocado (and by default therefore not involve much actual cooking.)

This particular salsa was my first try cooking with jalapenos.  I have used cayenne peppers in my cooking in the past, but have never felt the urge to try a jalapeno.  First time for everything!

Black Bean and Jalapeno Salsa with Roasted Sweet Corn and Tomatillos

1 tin black beans, drained and rinsed
1 jalapeno, sliced
2 ears of fresh sweet corn, husk removed
2-3 tomatillos, diced
2-4 radishes, diced
1/4 cup chopped fresh cilantro
1 avocado, cubed
1tsbp olive oil
2 tbsp red wine vinegar
salt and pepper to taste

Using a grill pan (or a grill over lower heat), roast the corn over high heat.  It takes a while, and needs a bit of nursing, but hopefully you can get some nice black marks on the corn.

In the meantime, add the olive oil to a saute pan over medium-high heat.  Add the chopped jalapeno, and cook for 1-2 minutes.  You should be able to smell the pepper releasing its heat.  Add the black beans and cook until the jalapeno is softened.  Add the tomatillos and cook for a further 1-2 minutes.

Remove from the heat and stir in the radishes and corn cut from the cob.  When the salsa has cooled slightly, add the cilantro, red wine vinegar, and avocado.  Add salt and pepper to your liking, and serve over polenta (or rice), alongside grilled chicken or seafood.

next week: Nutella Crepes!