Tuesday, May 5, 2009

It's Recipe Request Time!
Yep, it's Tuesday, so that means it's time for Tuesdays with Dorie, right? Kind of. Except I chose not to participate this week. You see, this week, Megan of My Baking Adventures chose the Tiramisu Cake, which looks really great! But I just wasn't feeling Tiramisu Cake. I love tiramisu, but I just couldn't have a whole cake sitting around. I know...I could have halved the recipe, made cupcakes, etc., etc., but I just wasn't feeling it. But I am feeling up to the Tartest Lemon Tart for next week. Pardon me for a moment...Hey Mom--do you like lemon desserts? (I'm thinking we might have it as part of Mother's Day celebrations.)

Let's get on with the subject of this post, though. My good friend Jessi emailed me the other day to ask for my recipe for the Black Bean and Corn Salsa I took to the Derby Party on Saturday. I believe her beautiful daughter Sophie has a thing for chips and salsa. I told her to check my website for the recipe...so here I am! I was thinking that this might be one of my weekly features on The Sweet Life. The problem is, I don't know if enough people who have had my cooking read my blog. We'll just see how it goes.

Anyway, back to the Black Bean and Corn Salsa. It's super easy. It's the short cut version.
Here's what you'll need:frozen corn, black beans, a can of diced tomatoes, cumin, lime juice (I know...it should be squeezed from a real lime, but I was in a pinch), some finely chopped red onion, and cilantro.

If you're afraid of cilantro, please try it. I know a lot of people who have said that cilantro is vile. I think it's a little bit of an acquired taste, but the recipe really needs it. If you're new to cilantro, just use a little bit...baby steps, you know. The recipe calls for 2-3 tablespoons. I don't know what mine ended up being after I chopped it. I just eyeballed it.
Shortcut Black Bean and Corn Salsa
Adapted from a recipe from justcallmetoni at Recipezaar.com
1 can diced tomatoes
1/2 cup frozen corn
1/2 cup black beans (rinse 'em and drain 'em, people...I can't be responsbile for your hypertension!)
1/2 of a red onion, finely chopped
1 jalapeno, finely diced (I left this out. I am a wimp. Feel free to heat it up if you like!)
2 Tbs. lime juice (preferably fresh squeezed, but I won't judge. I used the canned stuff.)
1/2 tsp. cumin
2-3 Tbs. cilantro, finely chopped

Mix all the ingredients together. Refrigerate for at least an hour, then adjust the seasonings to suit your tastes. Serve with tortilla chips, veggies, or whatever floats your boat.
There you go, Jessi and Sophie! I hope you enjoy it!
And for the rest of you...if you'd like the recipe for something I've made and taken to a party, family function, or just a regular ol' meal, let me know! It might be a good post on The Sweet Life!

1 comment:

  1. Do you take the pics too? If so, you're pretty great at staging the photos! I might try this recipe! I am not a big fan of beans, but recall a delicious recipe you made a few years ago with them and it was wonderful! What was that dish? You had Christy and I over
    to Heartland Cir. for dinner. This recipe will be a good salsa filler until our homegrown tomatoes get ripe and ready for my traditional salsa making.


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