Tuesday, January 17, 2012

Southwestern Salsa

I start out this post with a "Yippey I Oh Kai AYE!!!" Wow is this a delicious fix! Perusing one of my tried and true Southern Living Cookbooks, I came across this and put my own twist on it for a result that is non-stop eating until the dish is gone.

It's fresh, it's flavorful, it's basically a fiesta to your tastebuds and is perfect to accompany another mexican dish for dinner, served on top of fish, eaten as an any time snack, adorn a buffet table for a shower or luncheon...endless possibilities here friends!

Southwestern Salsa
2 t. cumin
2 (15 oz) cans black beans (rinse and drain them please)
1 (15 oz) can of whole kernel corn (drain please)
1 red pepper, finely chopped (I know, they are $3 each, it's worth it)
1 small onion, finely chopped
1/2 c. chopped cilantro (no substitutes here - cilantro is key in this salsa!)
2 t. parsley
1/3 c. lemon juice
1/4 c. olive oil
3 cloves of crushed garlic
1/2 t. salt
1 t. crushed red pepper (like those little flakes you put on pizza)
1/2 t. black pepper

Chop your fresh ingredients...onion, cilantro and the $3 red pepper.

Add these ingredients to your corn, beans and seasonings. Give it all a stir and just as you're about to pounce on it with a handful of tortilla chips, put it in the frig for all the flavors to do a happy dance. Eat it a few hours later (thanking yourself for waiting on the happy dance) and devour!


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