Bonnie:—I’m a sucker for a spicy salsa, especially one with black beans and corn.

Ever since I wrote my “Beans” cookbook back in the early ‘90s, I’ve added those tasty, nutritious morsels to all sorts of dishes, including salsas. In fact, one appetizer created for that book is similar to Pace’s Black Bean & Roasted Corn Salsa. I originally based the Quick Southwestern Bean Dip recipe on an addictive dish I had at a friend’s home, and had to restrain myself from consuming the entire bowl.

Basically, I combine black beans, a jar of my favorite salsa, some corn, diced bell peppers and — my favorite herb — cilantro. Sometimes I roast the corn, mash half the beans, add fresh-squeezed lime juice, diced green chilies or jalapeños. Or — in season — start with fresh tomatoes. This new salsa is a quick, tasty alternative to making your own.

For those of you who need specifics, here’s the proportions from my ”Beans” cookbook.

Quick Southwestern Bean Dip
From “Beans” by Joanne Lamb Hayes and me (Harmony, 1994)
2 cups cooked black beans, drained
16-ounce jar mild, medium or hot salsa (your choice!)
1 cup cooked corn kernels
1 medium red bell pepper, cored, seeded and finely chopped (about 1/3 cup)
1 medium green bell pepper, cored, seeded and finely chopped (about 1/3 cup)
1 medium yellow bell pepper, cored, seeded and finely chopped (about 1/3 cup)
1/3 cup freshly chopped cilantro
Tortilla chips

In a medium-size bowl, combine the black beans, salsa, corn, bell peppers and cilantro. Serve with your favorite tortilla chips.

Bryan: Salsa is a major part of American life. The prevalence of salsa as a staple condiment has been solidified by the oft-quoted claim that salsa now outsells ketchup in US markets. The battle between these competing tomato forces is actually more of a stalemate than a victory: Information Resources noted in mid-year 2007, that “salsa outsold ketchup, $462.3 million to $298.9 million…ketchup edged out salsa by units sold, 176 million to 174.9 million…and because ketchup bottles tend to be bigger, ketchup trounced salsa in pounds sold, 329.8 million to 184.6 million.”

The waters are further muddied when you consider that retail-based consumer data does not account for ketchup packets handed out with the billions of fast-food burgers and fries served yearly, nor the salsa served at Mexican restaurants. For the record, let’s just say that ketchup and salsa are quite popular. I bet you’ve got both in your fridge right now. You can take a moment and check…

With such popularity, we’d almost be negligent not to bring forward a recommendation from the salsa world. Though you may notice that we do tend to sing the praises of some pretty boutique/artisanal products, we continue to share the merits of the bigger food manufacturers when they hit a home run. Why hold their size against them all the time?

There are few names as big as “Pace” in the salsa world (at least the US salsa world), so you might not expect this from Bite of the Best, but here it is: Pace’s new Black Bean & Roasted Corn Salsa is awesome.

Most important to me is the inclusion of beans. I prefer the inclusion of black beans in my salsa; it adds a new layer of earthy depth that is lost without them. Though a light, fresh mix of blended tomatoes and cilantro is also magical on a “spring” dish, the beans add a heartiness I enjoy that is almost akin to chili. Pace has taken this salsa to another level by pairing a flavorful roasted corn with the black beans, just the right blend of jalapeño coupled with a touch of molasses. It makes this a truly tasty snack. I’d suggest you give the Black Bean & Roasted Corn a try the next time you grab your requisite salsa; you wouldn’t want to end up with something from New York City 😉

Eric: I started laughing as, while I read my brother’s words about the influence of salsa on the American palette, a scene from Seinfeld flashed through my thoughts. “You know, it must be impossible for a Spanish person to order seltzer and not get salsa,” stated George Costanza after arguing that salsa was now the No. 1 condiment in America.

I have to admit that I am not an enthusiast of traditional salsa; my palette and my stomach don’t appreciate the spicier foods in life. However, if you were to put a bowl of chopped tomatoes, garlic and onions sprinkled with cilantro in front of me, I wouldn’t hesitate to smother a tortilla chip with it. Unfortunately for me and the rest of the US, the majority of salsa manufacturers don’t recognize such ingredients as a salsa; it has to be spicy, pureed and watery.

The difference between the traditional bottled salsas and the newest Pace version is a bean-induced consistency. Simply said, you can feel (and not slurp) what you’re eating. Just like for the majority of foods I enjoy, I believe that taste (and chewing) is important to the overall experience – and that is what the Pace Black Bean & Roasted Corn Salsa provides; a new, flavorful, “full” experience. But just watch out for the spicy kick.