Happy St. Patrick’s Day! This isn’t a St. Patrick’s Day recipe, but it would sure go well with some beer. If you are looking for something Irish, check out our St. Patrick’s Day roundup here.
I had a nice couple in the tasting room last weekend. We talked about wine, life, the economy and then the conversation turned to food. Imagine that.
They had all kinds of good recipes and sauces they enjoy making. I was furiously scribbling on my yellow pad all the different things they make while making up recipes of my own with their ideas. Needless to say we had a good time. A great time.
One of the recipes they shared was a version of this salsa. They said they went to a party one time and someone brought a salsa made with grapes, red onion, cilantro, jalapeno and lime juice. They said they loved it and make it all the time.
I was of course intrigued and had to whip up my own version. It’s so good and is definitely perfect for the tomato-haters out there…I know there are lots of you.
This would be really good in a fish taco but it’s perfect with tortilla chips! Enjoy it.
Thanks awesome couple for sharing your ideas with me…I wish I knew your names!
Grape, Corn & Black Bean Salsa
Feeds a crowd
2 pounds red seedless grapes, each grape quartered (this is time consuming)
1 jalapeno, seeded, deveined and diced
1/2 a small red onion, coarsely chopped (don’t overdo it)
One whole bunch of cilantro
Juice of one lime
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can corn, drained
3 Tablespoons white vinegar
1 teaspoon kosher salt
Quarter grapes and place them in a large bowl. Seed and devein jalapeno and dice into small pieces, add to grape bowl. Coarsely chop red onion and place in a food processor. Add a whole bunch of cilantro (minus the stems) to the food processor as well. Pulse until you have a red onion-cilantro paste. You will have to scrape down the sides a couple of times. Add to grape-jalapeno mixture.
Add lime juice, beans, corn, vinegar and salt to grape mixture. Mix well.
Serve with your favorite tortilla chips.
Three Years Ago: Glowing Geckoes
Recetas Mexicanas says
Saturday, March 17, 2012 at 10:55 amIt looks so delicious
Katrina says
Saturday, March 17, 2012 at 11:56 amWhat a fabulous idea! I looove grapes in salad!
Barbie with a T says
Saturday, March 17, 2012 at 12:10 pmThis recipe did not appeal to me at first. Then I saw where it calls for a whole bunch of cilantro. Now that’s what a great salsa is all about!! Bueno!
Darryl in Austin says
Saturday, March 17, 2012 at 2:06 pmThat salsa is beautiful. I bet the sweetness is good with the other flavors. My husband has a tomato allergy so this is wonderful.
Susan says
Saturday, March 17, 2012 at 2:29 pmThat is almost the exact way I make this tasty salsa/salad, but I have never thought of adding the grapes. What a great idea. Instead of vinegar, I just add olive oil. Thanks. Susan
Sarah says
Saturday, March 17, 2012 at 5:41 pmWhy do I see red beans and not black beans? Just sayin…
Noble Pig says
Saturday, March 17, 2012 at 6:19 pmCould be a light issue but those beans are black.
Marguerite says
Sunday, March 18, 2012 at 2:42 amYou are killing me! Stop making me fat! The miles I run to be able to sustain making and eating all the scrumptious morsels you post are killing me. Keep them coming!
The Teacher Cooks says
Monday, March 19, 2012 at 1:39 amLove this!
[email protected] says
Friday, June 21, 2013 at 11:36 ammaking this for a party tomorrow 🙂
Cathy says
Friday, June 21, 2013 at 10:21 pmYummy!
Marlene says
Saturday, April 19, 2014 at 7:32 pmThis was amazing! I took it to a family gathering and before I even got my things put down, people were asking for the recipe. It’s delicious, different and refreshing!
suzan-in-nc says
Monday, May 18, 2015 at 1:09 pmQuestion: because I’m such a fan of avocados, do you think it would be okay to add?
Cathy says
Monday, May 18, 2015 at 9:55 pmHmmm…not sure if it would go…my gut is, not really.