Crab, Grilled Corn and Black Bean Salsa
Created by Kchurchill5 on September 28, 2013
- Servings: 6-12
- Prep Time: 10m
- Cook Time: 40-45m
- Recipe #10623
Ingredients
- 1/2 cup fresh corn (about 1 large ear or 2 small)
- 1/2 can (15 ounce) black beans (drained and rinsed)
- 1/2 to 1/3 cup crab meat, cooked (diced, I prefer blue crab)
- 2 cups tomatoes, plum (peeled chopped and lightly seeded)
- 4 ounces tomato sauce
- 3 ounces tomato paste
- 2/3 cup onions (fine diced)
- 2 garlic cloves, minced
- 2/3 cups green bell peppers (fine diced)
- 1/4 cup jalapeno pepper (seeds and ribs removed and minced)
- 1 1/2 to 2 tablespoons white vinegar
- 2 to 3 teaspoons fresh cilantro, chopped
- 1/2 teaspoon cumin
- Seasoning (1 teaspoon epazote seasoning)
- Pinch chili flakes
- 1/4 teaspoon pepper
- 2 tablespoon kosher salt
- 1 tablespoon oil olive oil, to saute
How to Make
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Step 1: Base Vegetables ... Add the olive oil to pot, and bring to medium heat. Add the onions, garlic, green peppers, jalapeno, and saute for 1 minute; then, reduce to medium low, and let the vegetables sweat until tender. A good 3-4 minutes - you do not want them to brown.
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Step 2: Tomatoes ... Increase the heat to medium; and add, the fresh tomatoes, cumin, epazote, chili flakes, and 1/2 of the salt and pepper. Cook 2 minutes to combine all the ingredients. Then, add the tomato paste and sauce, and cook at least 20 minutes until the fresh tomatoes have pretty much broken down.
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Step 3: Corn ... I like to grill the corn first; it isn't necessary, but it really does make a difference. You can use a grill pan or an outdoor grill. Simply grill until some of the kernels are lightly toasted; and, the corn is tender. It should take about 15 minutes. You can also roast the corn in the husks on the grill, or in the oven; or, simply boil the corn. You can even use frozen corn (thawed); but, the grilled corn does taste so much better. Use your favorite method. Once the corn is done, cool; and cut off the cobs.
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Step 4: Beans and Corn ... Then, add the corn, black beans, and season again with salt and pepper. Add the vinegar and cook another 5 minutes.
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Step 5: Finish ... Remove the salsa from the heat, and cool completely. Finally, add the crab, mix gently, then store in mason or tupperware containers; and, it will last 2-3 days in the fridge. Serve for a party with a mix of tortilla chips. I prefer blue crab; but, any crab will work just fine. I have even used a 'canned' crab too. Just make sure to buy a quality lump crab.
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Step 6: One friend freezes this; and says it is fine. I haven't tried it; but, I can't really see any reason why I can't be frozen. I may add the crab after if has thawed. I just haven't tried that. I always make a batch for a party and it's gone.
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Step 7: Note: Feel free to add more corn, beans, or crab if you want. It really depends what I have on hand.
Nutritional Facts
- Serving Size: 1 (236.7 g)
- Calories 314.8
- Total Fat - 3.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 9.5 mg
- Sodium - 2519.1 mg
- Total Carbohydrate - 54.1 g
- Dietary Fiber - 13.4 g
- Sugars - 5.3 g
- Protein - 18.9 g
- Calcium - 122.6 mg
- Iron - 4.5 mg
- Vitamin C - 31.3 mg
- Thiamin - 0.7 mg