Wednesday, June 29, 2016

Roasted Corn and Black Bean Salsa

When my girl Cherub goes to a party and comes home wanting to cook;

we may be in trouble!

Honestly!  She comes home from being at a bunco party with my mom and tells me about two different appetizers she had that we just "have" to make!

The next day, she gets herself into the pantry and starts looking for the necessary ingredients.

Don't you know:  we have them!

She sets off telling me what she thinks is in the corn and bean salsa.

And we commence to making it.

She tastes.

We adjust.

She tastes.

She gives the thumbs up.

When my mom arrives, and reveals that the bunco host is going to send the recipes from the game night,

my girl cherub says, "We don't need it.  We've got it figured out. It's not that hard!"

Well, I can say this about my girl cherub; her taster is pretty on point!

That girl can detect flavors better than anybody I know!

True story:  We were having one of our favorite crackers and this is our conversation:

Cherub:  "I taste rosemary in this." 
Me:  "Well, I don't taste rosemary, but I do taste caraway seeds"
Cherub:  "You don't taste the rosemary?"
Me:  "No.  But look at the ingredients and see if it's in there; but I don't think it is."
Cherub:  "Yep.  I knew it.  Rosemary extract."
Me:  "Seriously!  You can taste rosemary EXTRACT?  That's crazy!

So I don't know if it resembles the recipe from the bunco party,

but it does resemble a recipe that my girl cherub approves of!

Roasted Corn and Black Bean Salsa

2 ears of corn, shucked, and roasted -- if desired (can substitute 1 can corn, drained)
1 can black beans, drained and rinsed
1/2 purple onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/4 cup rough chopped cilantro, if desired
1 clove garlic, minced
3 TBSP lime juice
1 TBSP olive oil
1 tsp. ground cumin
1/2 tsp. salt
pepper, to taste

If using fresh corn, remove the husks and silks from the corn and roast the corn over a hot grill or on top of your gas stove, if you have one.  Once the corn has cooled, use a sharp knife to remove the corn from the cob.

In a small bowl, mix the chopped garlic, lime juice, olive oil, cumin, and salt and pepper together.  Set to the side.

Place the corn, black beans, and all the chopped veggies, and the cilantro into a large bowl.  If you desire to have more of anything -- just add it!

Toss the veggies together.

Drizzle the dressing over the veggies and toss to coat.

Taste; make adjustments as your taste buds direct.

Cover and store in the refrigerator until ready to serve.

This is great with tortillas, chips, to top a grilled chicken breast, or as a light side salad.

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