My cousin was having a Fiesta last night. I love Mexican food, Margaritas and Coronas so I was pretty excited. Sage was making his awesome guacamole, but I wanted to bring something too.
I rummaged around in the fridge and the pantry, and just started putting stuff together and came up with this light and flavorful salad. This could also be served as more of a salsa than a side dish. I saw several party goers putting it in their tacos, but I'm sure it would be delicious eaten with tortilla chips, too.
I didn't measure out my seasonings, because I think its best to determine by taste, especially because salsa can vary in flavor and heat so much. Another nice addition would be red onion, but pregnancy left me unable to eat raw onion. I think it would look pretty in ths already colorful dish though.
1 (14.5 oz. can) diced tomatoes with mild green chiles, drained
1 (15.5 oz. can) black beans, drained and rinsed
2/3 cup frozen corn (or more, that's all I had)
2 gloves garlic, minced
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup salsa
Juice of half a lime
2 tbsp chopped cilantro
1/4 tbsp sugar
sea salt and fresh ground pepper
cumin, to taste
red pepper flakes, to taste
Combine tomatoes, beans, corn, garlic, peppers, and salsa. Add lime juice, cilantro, sugar and seasonings to taste. Chill for at least several hours. Taste before serving and adjust seasonings if neccessary.
No comments:
Post a Comment