Vince Gill's Black Bean-Corn Salsa

Some recipes become favorites right from the start. That is certainly true for Vince Gill, the unofficial ambassador of country music, who, since 1984, has sold more than twenty-six million albums. Besides being known for his talent as a performer, musician, and songwriter, Gill is regarded as one of country music’s best-known humanitarians, participating in hundreds of charitable events throughout his career.

Black Bean–Corn Salsa
Submitted by Vince Gill and Amy Grant
This recipe come from Music in the Kitchen: Favorite Recipes from Austin City Limits Performers, by Glenda Facemire, published by UT Press.

Vince says: I always double this recipe when I’m having a large party.

Ingredients

• 3 c. tomato, diced
• 3 cloves garlic, chopped
• 1/2 c. green onions, chopped
• 1–2 jalapeños, seeded and chopped
• 1 c. shoe-peg corn, fresh or frozen
• 1 (14-oz.) can Goya black beans, drained and rinsed
• 1/2 c. cilantro, chopped
• 1 tsp. balsamic vinegar
• 1 T. olive oil
• 3 T. lime juice
• kosher salt and black pepper to taste

Directions

1. In a large bowl, combine all the ingredients and stir well.
2. Be careful not to add too much lime juice because you do not want the flavor to take over.
3. This is great as an appetizer with tortilla chips, or as a side with your favorite grilled fish.