Fabulous Friday Food - Corn and Black Bean Salsa
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Hi guys!
I only have about 10 minutes to write before I have to go help one of my dear friends. Her son is getting married this weekend (fun!), and a group of us is pitching in to help pull off the rehearsal dinner. It's warming in my oven (BBQ Brisket--yum!) right now, and I'm headed over to help set up soon.
So I thought I'd write a blog post.
Makes sense, right?
Well, this recipe is so easy you can probably pull it together in about 10 minutes. And to prove it, I'm going to blog it in 10 minutes. Let's race, shall we?
Last week I had such a craving for this that I just HAD to make it. I served it with Steak Fajitas that were equally delicious. I could eat it all over again it was that good.
I love Corn and Black Bean Salsa because it's easy, it's fresh, and you can eat it with chips, on top of your fajitas, or just as a salad. Versatile food, this one.
So here we go. There won't be many pictures because it's just. that. easy.
Ingredients. Corn (obviously), black beans (again, obvi), red pepper, red onion, avocado, lime, and cilantro. You can shake things up by adding a little jalepeno if you want, or tomato, or whatever else your little heart desires. Also, I LOVE Trader Joe's frozen roasted sweet corn--so good!--but you could use fresh sweet corn or canned corn or just regular old frozen corn if you want.
Microwave about 2 cups of the corn for a couple of minutes, just to take the chill off. I then rinsed it in cold water and let it drain for a few minutes.
Meanwhile, chop the pepper, onion, and cilantro and place them all in a bowl with the beans. Stir this.
Add the corn and the avocado last, just so you don't smush up the avocado too much when you stir.
Add the juice of one lime, a splash of olive oil, a little salt and pepper, then stir the whole business up one last time.
Pour into a pretty bowl and refrigerate a couple of hours before serving.
[Side note: I just had to chuckle to myself about the chips. I'm sure that the Pioneer Woman uses only full-triangle tortilla chips when she shoots her food. Me? I only had half a bag of chips stuck in the back of the pantry, so I used all the broken pieces from the bottom of the bag. Typical.]
There! I'm pretty sure most, if not all of you can do this.
I know! Why not have a party this weekend and make this salsa? Invite your friends and neighbors. They will all love you and want to come back for more.
Ten minutes, and I'm done. And you will be too. Have a great weekend!
So tell me, do you ever get a hankering for a food that you just HAVE to have? What is it? Share here!
I only have about 10 minutes to write before I have to go help one of my dear friends. Her son is getting married this weekend (fun!), and a group of us is pitching in to help pull off the rehearsal dinner. It's warming in my oven (BBQ Brisket--yum!) right now, and I'm headed over to help set up soon.
So I thought I'd write a blog post.
Makes sense, right?
Well, this recipe is so easy you can probably pull it together in about 10 minutes. And to prove it, I'm going to blog it in 10 minutes. Let's race, shall we?
Last week I had such a craving for this that I just HAD to make it. I served it with Steak Fajitas that were equally delicious. I could eat it all over again it was that good.
I love Corn and Black Bean Salsa because it's easy, it's fresh, and you can eat it with chips, on top of your fajitas, or just as a salad. Versatile food, this one.
So here we go. There won't be many pictures because it's just. that. easy.
Ingredients. Corn (obviously), black beans (again, obvi), red pepper, red onion, avocado, lime, and cilantro. You can shake things up by adding a little jalepeno if you want, or tomato, or whatever else your little heart desires. Also, I LOVE Trader Joe's frozen roasted sweet corn--so good!--but you could use fresh sweet corn or canned corn or just regular old frozen corn if you want.
Microwave about 2 cups of the corn for a couple of minutes, just to take the chill off. I then rinsed it in cold water and let it drain for a few minutes.
Meanwhile, chop the pepper, onion, and cilantro and place them all in a bowl with the beans. Stir this.
Add the corn and the avocado last, just so you don't smush up the avocado too much when you stir.
Add the juice of one lime, a splash of olive oil, a little salt and pepper, then stir the whole business up one last time.
Pour into a pretty bowl and refrigerate a couple of hours before serving.
[Side note: I just had to chuckle to myself about the chips. I'm sure that the Pioneer Woman uses only full-triangle tortilla chips when she shoots her food. Me? I only had half a bag of chips stuck in the back of the pantry, so I used all the broken pieces from the bottom of the bag. Typical.]
There! I'm pretty sure most, if not all of you can do this.
I know! Why not have a party this weekend and make this salsa? Invite your friends and neighbors. They will all love you and want to come back for more.
Ten minutes, and I'm done. And you will be too. Have a great weekend!
So tell me, do you ever get a hankering for a food that you just HAVE to have? What is it? Share here!
