Seriously – I got nothin’. So, I’ll share with you a quick and easy recipe for a delicious side dish that I just love! It’s great with barbecued chicken, grilled steak, or on top of a baked potato. You can serve it warm or cold.
BLACK BEAN AND CORN SALSA
- 1/2 large red onion, chopped
- 1 tsp garlic, minced
- 1 cup frozen corn kernels, thawed
- 1 red bell pepper, seeded and chopped
- 1 can black beans, drained and rinsed
- 1 chipotle pepper, chopped (these come canned in adobo sauce, in the Mexican food section)
- 1 tablespoon adobo sauce (from above)
- 1 tablespoon chili powder (I use Medium Hot)
- 1 tsp cumin, ground
- 1 tsp liquid smoke (if you have it – if not, don’t worry about it)
- 2 tsp olive oil (not extra virgin)
Saute the onion and bell pepper over medium heat for 4-5 minutes, or until softened slightly. Add the garlic, saute for another minute. Add the corn kernels, and saute until the veggies are slightly browned around the edges. Remove from the heat, and allow to cool (about 15-20 minutes).
Add onion mixture to a large bowl, and add all the remaining ingredients. Season with salt and pepper to taste. Refrigerate overnight for the flavors to blend completely.
Note: The seasonings are just how I happen to like them – with a nice kick. If you like it milder, add a touch more cumin and leave out the chipotle pepper (but you really need the adobo sauce for the smoky flavor unless you happen to have the liquid smoke). This really is one of those recipes where you make it just how you like it – feel free to experiment!
Oh, by the way: I got kohlrabi in my CSA delivery again this week. I STILL have no clue what to do with it. Last time I got it, I ended up throwing it away. <sigh>