NECTARINE, CORN AND BLACK BEAN SALSA
We fixed this yesterday, May 8, 2009 after the BG track meet and the day of 105 degree heat!!! such a cooling and pretty end to a day of 3 blue ribbons and 2 red! Way to smoke the track KGC!!! We're proud of you... let's celebrate!Ingredients
juice of two limes
1 teaspoon of cumin
1 teaspoon of hot sauce (I used Tabasco)
4 ripe nectarines (or you can use mango.. Emily likes the refrigerated jarred ones)
1 -11oz. can of whole kernel sweet corn, drained
1-15 oz. can of black beans, rinsed and drained
1 medium tomato, cored, seeded and finely diced (OPTIONAL in our family!)
1 small jalapeno pepper, seeded and chopped (OPTIONAL!)
1 small green bell pepper, cored, seeded and chopped (I like to use RED)
2 bunches of green onions
freshly ground sea salt to taste
freshly ground pepper to taste
Thin lime slices and sprigs of fresh mint for garnish.
Directions
Whisk together the lime juice, cumin and hot sauce in a bowl, and set aside.
Mix all remaining ingredients (except for the salt and pepper) together in another bowl.
Pour the juice mixture over the other ingredients and gently mix with a spoon.
Add salt and pepper to taste.
Chill for at least one hour.
Garnish with sprigs of fresh mint and lime slices.
Serve with organic, blue corn chips as an appetizer.
1 -11oz. can of whole kernel sweet corn, drained
1-15 oz. can of black beans, rinsed and drained
1 medium tomato, cored, seeded and finely diced (OPTIONAL in our family!)
1 small jalapeno pepper, seeded and chopped (OPTIONAL!)
1 small green bell pepper, cored, seeded and chopped (I like to use RED)
2 bunches of green onions
freshly ground sea salt to taste
freshly ground pepper to taste
Thin lime slices and sprigs of fresh mint for garnish.
Directions
Whisk together the lime juice, cumin and hot sauce in a bowl, and set aside.
Mix all remaining ingredients (except for the salt and pepper) together in another bowl.
Pour the juice mixture over the other ingredients and gently mix with a spoon.
Add salt and pepper to taste.
Chill for at least one hour.
Garnish with sprigs of fresh mint and lime slices.
Serve with organic, blue corn chips as an appetizer.
We love Julio chips even if they are a bit salty... but the blue corn is pretty with the colors of the dish...
It looks like a celebration.....Troy loves the bit of spice from the Tabasco and would add more to his individual serving!
