Wednesday, June 20, 2007

By Request...

MENTAL STATUS: "Upbeat". Been organizing my home AND my writing these last few days. Eureka! I think I've finally got it together.

Well, today's post comes as a request by my friend. She and her family were over last week for a BBQ and she mentioned that if I just so happened to post a certain corn salsa recipe I made for them, she'd check out my blog for sure. Ha!

What can I say? I'm a glutton for a cheap hit to my site.

So here it is.
By the way, this is a GREAT summer side dish for grilled chicken breasts or steak. Or even in an omelet.

Black Bean and Corn Salad (courtesy of Rachel Ray)

1 can (14 oz) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 tsp ground cumin
2 tsp hot sauce
1 lime juiced
2 Tbsp olive oil
salt & pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

Of course, I like to then smother in Frank's Red Hot, but it's good as it is, too.

Yum!

3 comments:

Elle Fredrix said...

Hmm. I make a bean salad with cumin in it. Makes a huge difference to the taste.

Debora said...

I adore Rachel Ray and I've made this corn salsa - without the hot sauce, and it was great! Now I'll think of you next time I make it! Thanks chickie.

Chelle Sandell said...

Ooohh. Sounds good! Try fresh chopped cilantro on top for a kick...