the simplest summer salsa.

August is already here and you know what that means. It means that you can’t waste a minute chopping vegetables into half moons, or pushing reluctant onions around a sauté pan. It means you’re going to get outside, and stay outside. Screw making dinner. Just make salsa!

And when that salsa doubles as a meal, it’s okay! Heck, it’s more than okay! It’s a celebration! Cinco de Agosto! This salsa is hearty, it’s got protein, it basically is a meal. Everyone in the family hovers over it like vultures who haven’t seen a carcass in days. (Great visual for a recipe post, huh?) But really. It’s substantial and delicious, and–my personal favorite–it’s really, really easy. I have my friend Gail to thank for it who always has the best recipes and unveils them like “this? oh, it’s nothing” each and every time while your tastebuds are doing a full on happy dance.

Like so many of my recipes, there’s no hard and fast rules about this one. It’ll be delicious no matter what. You should make it at least four times before fall comes knocking like the unwanted guest it is.

Simple Summer Salsa

1 jar of Pace picante salsa, mild (unless you like things spicier)
1 can of shoepeg corn (or, frozen corn thawed works if you can’t find shoepeg), drained
1 can black beans, drained and rinsed
1/2-1 cup of grated cheddar, depending on your preference

Grab a bag of chips (we’re loving the Late July lime ones lately). Stir it up, go outside, and enjoy that sun. Do not go back inside until September.

P.S. It makes for a great take-to-the-beach or picnic sort of dip too.