Korny Black Bean Salsa
  • 1c Canned Blk Beans, drained
  • 1c Canned Blk Beans, blended with juice
  • 1c roasted sweet corn, cut from cob
  • 1c Tomato, diced
  • 1/2 c Sweet Onion, chopped
  • 1ea Jalapeno chili, chopped
  • S&P to taste
  1. Mix & serve
This recipe is from my SALSAVINO cookbook (pg 36) This salsa recipe was created to pair with a 1998 Livermore Valley Cellars Alicante Bouchet. "Biff", the winemaker created 2 styles of this varietal, a Yin and a Yang. This was the Yang version and was a bold red wine and would pair well with this salsa. (quoted from the book) Spending time in both Costa Rica, with their prevalence of black beans, and Mexico with their roasted elotes (street vendor grilled corn on the cob) was my inspiration for this creation. The chewiness and toasty flavor of the wine matched the corn and bean flavor and texture.