Hope ya'll had a wonderful Memorial Day weekend! Ours was frequented by bouts of rain, but we still had a good time overall. Honestly, I didn't cook that much. We dined out most of the weekend at our favorite local restaurants. It's been hot here and that always kills my motivation to fire up the oven. One of the dishes I do enjoy when summer sets in is this Black Bean & Corn Salsa. It is yummy cold with tortilla chips. It also pairs well warm with your favorite lean white meat.
Ingredients: (Can easily be doubled.)
1 15oz. can black beans (drained & rinsed)
1 15oz. can whole kernel corn (drained)
1 14oz. can diced tomatoes with green chilies (a.k.a. Rotel tomatoes, I use mild.)
chopped fresh oregano (to taste, optional)
chopped fresh cilantro (to taste, optional)
salt & pepper (to taste)
For salsa:
Mix everything together in a large bowl, seasoning to taste with herbs. If desired, juice of a fresh lime can be added for an extra flavor boost. Serve with tortilla chips.
For side dish:
Add black beans, corn, diced tomatoes with green chilies, salt, and pepper to a large pot and cook on stovetop at medium-high heat until warmed through. Remove from heat and add freshly chopped herbs. Stir to combine. Great served alongside lean pork or chicken.
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