Corn and Black Bean Salad

1 12 oz. sweet corn
1 15.5 oz. can black beans
1 10 oz. can Ro-Tel tomatoes
2 cups finely chopped onion
1 bulb garlic, roasted and squeezed like a savory toothpaste
2 cups chopped cilantro
3 jalapenos, ribs and seeds removed
juice of 2 limes
salt
pepper


Preparation

Open the corn and black beans and empty into a collander. Rinse with cold water until the water runs clear and transfer to a mixing bowl. Add the canned tomatoes and their juice, lime juice, chopped onion, garlic paste, cilantro, and chiles. Mix well. Taste. Adjust seasoning with salt, pepper, and additional cilantro, chili, lime, salt, pepper, etc. to taste.

Served chilled.

Variations

If you look down on canned produce, you can substitute any of the canned vegetables for their fresh counterparts.  Additionally, you can roast the corn and tomatoes to give them more flavor.

Avocado-Tomatillo Salsa

The use of a red chile in this recipe helps give the finished salsa a pleasing appearance through the introduction of a contrasting color.

Ingredients
2 lbs. avocados, pitted, peeled, and chopped roughly
2 white onions peeled and sliced lengthways
2 lbs. tomatillos, husks removed, rinsed, and sliced in half crossways
2 jalapenos, cut lengthwise
1 fresh cayenne pepper, chopped
1 bulb garlic, top sliced off
1 tbsp. oil/fat
1/2 c. cilantro
juice of 2 limes
water or stock
salt
pepper

Preparation
Place the onion, tomatillo, garlic, jalapeno, and cayenne in a roasting pan or cookie sheet, drizzle with oil, sprinkle with salt, toss, and roast in a 450 degree oven until tender and a bit of color starts to develop.  Transfer roasted garlic to a cutting board. Remove the remainder of the roasted vegetables to a suitable blending vessel, add the avocado, cilantro, and lime juice.  Squeeze the roasted garlic out of the garlic bulb and transfer the paste to the blending vessel.  Blend thoroughly, adjusting consistency with water or stock if necessary.  Season to taste with salt, pepper, additional lime or cilantro if necessary.

Served chilled.  Makes about 2 quarts.