Thursday, September 26, 2013

Corn Salsa

There is not enough time in the day.  Simple as that.  There are so many things that I want to get done in a day, and there are just not enough minutes.  It's pretty safe to assume that food is on high on my list, but even for me, dinner gets pushed aside fairly often.

If we're out late at all, dinner ends up being whatever we can find in the cabinets or fridge.  We eat it on the couch, get through maybe one tv show and then go to bed at 10:00.  (Yes, I'm only 25.)

I understand for some of you out there with families, it's not really an option to not feed your children, but if you're single (or empty-nesters), you should take advantage of the freedom.  Sit down with a bag of chips, a bowl of salsa, and a beer and make it 100% hassle free.
If you make this salsa ahead of time, you could have dinner for at least three days really.  Adjust the amount of chili powder to make it spicier if you want and if there is any good corn left where you're at, it's worth boiling the water and cutting the kernels off the cob.

3 ears corn (or 1 can)
1 can black beans
4 cloves garlic
6 medium tomatoes
1/4 tsp. ancho chili powder
salt & pepper

1.  Cook the corn and remove from the cob.  Pour into a medium bowl.

2.  Mince the garlic and coarsely chop your tomatoes.  Rinse the beans.

3.  Add the beans, garlic, tomatoes, chili powder to the corn.  Season with salt and pepper.

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