Monday, May 2, 2011
Corn & Black Bean Salsa
It’s Monday, and I’ve got the Monday blues. Can someone explain to me why the weekends always FLY by, but the work week DRAGS? Strange phenomenon – I don’t think I’ll ever understand it. Anywho – I thought I’d make your Monday a bit more bearable with providing you with a dip that will knock your socks off and make you forget what day of the week it is!
Cinco de Wiley (our version of Cinco de Mayo) is coming up this Thurday and we are in full force with planning our menu (it will probably be pretty similar to last year since it was SUCH a hit)! If you didn’t know already, the hubs and I met on an airplane to Mexico, we both adore Mexican food (& Margaritas), and we hardley ever cook without lime, garlic, or cayenne. So naturally, this holiday has our name ALL over it! 🙂 We’ll use anything as an excuse to have a full fledged Mexi-meal!
Do yourselves a favor, and put this simple dip on your menu if you are having a Cinco de Mayo celebration of your own. It is a cinch to throw together and you can make it the night (or two nights) before – which is a huge time saver for weeknight dinner parties.
This recipe doubles well (and trust me, you’ll want to double it!)! I usually use 1 full can of corn whether I’m making a single batch or a double one! I always feel bad waisting half a can for a single recipe, and don’t feel the need to add extra for a double recipe!
This recipe can be tweeked to your personal liking – more corn, more beans, extra cumin or lime juice – make it how you like it! It can also be made with fresh corn if you want to get all fancy like that and bring it to a whole new level! I was being lazy and opted for the canned corn!
Just being honest.
Corn & Black Bean Salsa
Recipe Doubles Well (and trust me, you'll want to double it!): I usually just use 1 full can of corn for a double recipe
1 15.5 oz can of black beans, drained and rinsed
1 11 oz can yellow corn, drained and rinsed
1 red bell pepper, cored and finely diced (roughly 1 cup chopped)
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup packed cilantro, chopped
3 scallions (half of a bunch), thinly sliced
Mix all ingredients together in a bowl and serve with tortilla chips (or as a topping for burritos / tacos).
This gets better as it sits. I like to make it the morning I am going to serve it!