Well, we’re already back in school here… I confess I’m ready for the presence of SOME routine, but not ready for the full schedule again. Where did the summer go anyway?? I realized that I fed people (BIG people with crowds of friends) constantly this summer and honestly? I’m kind of over it. Did I just confess that to all of blogland??
Yep. I’m over it. But it did force me to revisit recipes I hadn’t made in a while, just to keep the monotony of meal prep from killing me. 🙂 Today I’m sharing my quick and easy corn and black bean salsa recipe… this makes a terrific side for any Tex Mex or seafood meal. Plus it’s yummy to just plow through with a bag of tortilla chips. #justsayin
Here’s what you need::
- 2 cups of corn
- 1 can of black beans, drained
- 1 medium tomato, chopped
- 1/3 cup diced sweet onion
- 2 cloves of minced garlic or 1 tsp minced garlic from a jar
- 1 tbsp white vinegar
- 1/4-1/3 cup chopped fresh cilantro
- 1 tbsp diced jalepenos
Here’s what you do::
Combine all ingredients, mixing well. Cover and refrigerate. Enjoy.
Is that easy or what?? We served this with tacos, grilled pork chops, grilled fish dishes — it goes with just about everything. And it never lasts more than a day around here. Maybe it will once the college kids take off. 🙂
Enjoy your day!
yummy!!!! always a winner!