Feed Me Friday

Like most of my favorite recipes, this one originated with someone else I love. My friend Vicki made this for a small group gathering, and when my family ate the majority of the huge bowl full (I hope she blocked this out of her memory … so embarrassing!) we knew we needed the recipe.

I recently made this recipe times 8 as part the refreshments at an event for 80 women.  It’s very economical, and like Winter Fruit Salad, ingredients can be stocked for an easy side dish or snack. Like my family, those 80 women forgot themselves as they shoveled in bite fulls of salsa with blue corn tortilla chips … and then they begged for the recipe.  You might’ve seen a “distant cousin” to this recipe and heard it called “Hillbilly Cavier,” but this feels more fresh and healthy than something called “hillbilly.” So here it is … Black Bean & Corn Salsa the way I make it, just “a generation” away from Vicki’s recipe.

Black Bean & Corn Salsa

• 1 15 oz. can of black beans, rinsed and drained
• 1 15 oz. can of whole kernel corn, drained
• Sauce:  1/4 cup mayo (I use light) + 2 T. lime juice + 1 tsp cumin
• 2 T. chopped fresh cilantro
• 1 cup of grape tomatoes, sliced in half

Combine beans and corn. Gently stir in the sauce and then the tomatoes. Fold in the cilantro IF you like cilantro (we love it, but not everyone does) OR try oregano, basil, or another favorite herb.  If you can, allow it to chill for at least an hour or up to all day, and the flavors will blend together even better.

Healthy, economical, easy, fast, and TASTY! I served it at our Women’s Mini-Retreat with blue and white corn tortillas. This week I served it to my family (the same ones who ate all of Vicki’s) beside shredded chicken enchiladas. The kids took the extra to school the next day for lunch.

What’s cooking in your kitchen this Feed Me Friday?