It’s another Monday, so we’ll check out what everyone has made for the Food Matters Project! Alissa from Big Eats Tiny Kitchen has chosen this weeks recipe. She chose Mark Bittman’s recipes for Five Quick Salsas for Chips, Dips and Other Stuff from The Food Matters Cookbook. You can find Mark’s original suggestions on page 46 of his book. To see what other members of The Food Matters Project did, check out their links in the comments section here.
I’m sure many of us celebrated Cinco de Mayo on Saturday, so we have all eaten a lot of salsa over the weekend. I hope there were some great margaritas to go with it! If you need more Mexican recipes, check out what we had made in the past.
I’m a huge fan of chips and salsa, but tomatoes are not in season, so I chose to do a tomato-less salsa. To fill the void, I opted for some black beans and corn. Since we didn’t have any chips in the house, I shredded some lettuce and we ate the salsa as a topping for the salad. It was very refreshing and filling on a hot day. I also toasted some tortillas and added those to the salad as well. (*I did add some sunflower seeds to the salad, feel free to omit)
I’ll be back tomorrow with some fun things about the Eat Write Retreat 2012 conference, which I was at this weekend. I do have something to look forward to this week- some giveaways!!! Lots of swag from the conference, and I’d love to share my goodies!
Black Bean & Corn Salsa
A Fifth Floor Kitchen original
3 cups of black beans
2 cups of frozen corn, defrosted
4 garlic cloves, minced
1/2 red onion, chopped
1/2 cup chopped cilantro
1 cup chopped peppers (yellows and red give the salsa lots of flavor)
2 jalapeños, chopped
juice of 1 lime
1/4 tsp salt
1/4 tsp pepper
Mix all of the ingredients. Chill for at least an hour prior to serving, it’ll allow the flavors to blend together.
Serve with chips, toasted tortilla or on top of salads or roasted chicken.