July 3, 2011

Garlic and Lime Black Bean Salsa

The fireweed is halfway done.  I don't like that.  

After fireweed plants bloom the whole way to the top of the stalk, summer is over.  Fireweed didn't pop up here until about 2 weeks ago.  Now it's everywhere, and it's a' bloomin' away.  Which means that summer, for Alaska, is on the downhill slide.

I'll just stop myself right there and move onto this salsa...

 I'm calling my version of black bean salsa "garlic and lime" because those are the two ingredients that I think it absolutely should not be made without.

I highly recommend margaritas to go along with the salsa.  Preferably strawberry.

The tequila will help you deal with the fact that the fireweed is halfway done blooming.  
Garlic and Lime Black Bean Salsa

1 can of corn (regular or Mexicorn) OR 1 cup of frozen corn, thawed
1 can of black beans, drained and rinsed
3 gloves of garlic, grated
3 T. chopped fresh cilantro
Juice of at least one lime (use two if you have them)
1 can of Ro-Tel OR 2 diced Roma tomatoes
1/2 cup of diced onion (red or sweet)
Salt to taste

*Feel free to add avocado if you'll be eating it right away.  I prefer to use my "avocado-budget" on guacamole.

Mix everything together and eat with a whole bag of tortilla chips.

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  1. This looks amazing, Kristin! I have a similar recipe, but will definitely be trying yours! My Pastor and his wife have been to AK twice and LOVE IT... of course, they don't live there :( Thanks for sharing your recipe! (click over from These Chicks Cook)

  2. This looks delish -- I'm definitely going to try it!


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