Well, another week is upon us my blog reading friends.
There is a crisp breeze blowing around
Utah at this very moment and it feels wonderful!
Fall is knocking at the door.
Come right on in!…. is what I’d like to tell Fall.
Just let it be warm enough so all of my
tomatoes have a chance to turn red.
Have you been getting some great tomatoes out of your garden?
More than you know what to do with?
Then this is the recipe just for you!
If you didn’t plant any this year, don’t sweat it.
Costco has fabulous tomatoes year round that work
really well in this dish.
This Black Bean and Corn Salsa shows up pretty regularly through the late summer and fall at our house. It seems we make it just a little bit differently each time, depending on what we have around.
I like to make a batch when we are having any kind of
for dinner. It gets gobbled up in a quick hurry.
It’s also great to take to a party.
Or a pot luck.
Or a BBQ.
Lot’s of possibilities with this beauty.
Give a thumbs up for healthy, great tasting food!
Black Bean and Corn Salsa
Time: 20 minutes (15 if you are a fast chopper!)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner
6 C fresh tomatoes
1 white onion
2 green peppers
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans
1 T minced garlic
1/2 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste
1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Putting the pit in with the salsa keeps the avocado from turning brown. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together…give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.