Wednesday, September 18, 2013

Touchdown Corn Salsa

I live in the Cornhusker State.  I moved away, and returned in recent years, and it is still a state where the word "corn" must be the most used word among its residents.  Cornhuskers, (though we won't discuss them right now), cornfields, corn trucks, corn pickers, popcorn, corncorncorncorncorn!

It was only natural, in light of it being football season, that I made a game day snack that contained corn, right?  You know, you make all that game food and just make an entire, day long meal out of them?  Do you all do that too?  We are a picky loving' family, we just would rather "picky" to the Philadelphia Eagles!  Yes I admitted it, a Nebraskan who isn't a huge Husker fan.  You all know I am going to have to into hiding now, right? 

Anyway, this is a fairly healthy dish for me.  I mean, this is no diet blog for sure, but I also love healthy things too!  Yes I DO!  Mind you, I ate this salsa between the beans.  I don't groove on beans, not even in this salsa.  The flavor is great, and though I did not use cilantro, I think it might be a tasty addition if you groove on it.  Such a split world when it comes to cilantro eaters and cilantro free'ers!   How do you exactly spell that, really?  I like my way, so it is staying.   Enjoy this for game day, your next FIESTA, or just for healthy snacking anytime!  This makes a fairly large batch.  OK, it makes a huge batch. 

1 large tomato, diced (approx 1 1/2 cups)
1 15 oz can black beans (rinsed and drained)
1/2 small jalapeno FINELY diced (more or less to suit your tastes)
1/2 cup onion
1 16oz bag of frozen corn
1 TBSP minced garlic
1 tsp salt
1 tsp pepper
3/4 cup apple cider vinegar
1/2 cup vegetable oil (or oil of your choice)
1/2 tsp hot sauce (optional)
2 tbsp. cilantro (optional)

Combine all ingredients.  Cover and refrigerate at least 1 hour before serving.  The longer it sits, the better.  Stir occasionally if you like while it is chilling!  Serve with chips and you have a TOUCHDOWN!

Your "GO BIG RED" Chefwannabe

No comments:

Post a Comment