Corn and Black Bean Salsa

I found a surprisingly large number of pitas in my freezer, in addition to quite a lot of cheddar cheese. It seemed to me that I like nachos, and I like pita chips, and maybe I could combine the two concepts and make pita nachos. But nachos just aren't very good if you don't have any salsa to eat. I didn't really want to make a traditional salsa, because I knew I wouldn't actually eat it all in a timely fashion. But by making a bean and corn salsa, it's more than likely that I'd eat any leftovers with a spoon. I like using the white corn because the contrast between the black beans and the white corn is really striking. So here it is. Hope you enjoy!

1 can white corn
1 cup black beans
1 diced tomato
1/4 cup diced red onion
1 stalk diced celery
1-2 tablespoons chopped pickled jalapeno (you could use fresh if you have it)
juice of 2-3 limes
salt and pepper to taste

Mix well. Chill before serving. Makes about 3-4 cups.

Comments

  1. j.6:42 PM

    That looks so good. And cold. If my beans weren't dry in a bag, I'd be inspired.

    ReplyDelete
  2. Allie6:51 PM

    Do you have one of those little bitty crock pots (I think it's called a little dipper)? I just toss a couple handfuls of beans in there, fill w/ water and a touch of salt, then come back in the morning. If they've been on all day, then I unplug before bed and come back in the morning.

    ReplyDelete
  3. j.7:34 PM

    Nope- just a big one. They'd only take a couple hours, really, I just don't want to move that much. Maybe when it cools down a bit more.

    ReplyDelete
  4. Allie8:04 PM

    I hear you on that. I have the oven going right now, and I wish it was the middle of the night so I wouldn't be drowning in my own sweat.

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more