Some food, some drink.
Something Edible on Video: Seriously Super Simple Corn and Black Bean Salsa in Less Than Ten Minutes
Abstract:
Has this ever happened to you? You're right in the middle of laying out a great Tex-Mex feast when you realize that you've got nothing in the fridge that'll properly adorn a tortilla chip. No sweat! So long as you keep just a few basic ingredients in your pantry and a bag of corn in your freezer, you can throw together a quick and super-easy corn and black bean salsa faster than you can open the cans. Double-check your labels, but in most cases this recipe is not only vegan, but gluten free as well, so even if you're stuck having to throw something together at the last minute for a gathering of friends and family, you'll have something that everyone can eat!
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
What's Canned and Bagged
The Dressing
Dump the thawed and drained corn, rinsed and drained beans, the drained tomatoes and chiles, and the sliced olives into a large bowl. In a smaller bowl, whisk together the cider vinegar, olive oil, adobo, demerara sugar, salt, black pepper, cumin, coriander, cilantro,and garlic. Let it all adjust in the bowl for about 5 minutes before giving it another whisk to fully integrate. Stir the dressing into the veg and beans and serve immediately, or pop in the fridge until you're ready to do so.
Notes:
Hey, everyone's gonna know that you're not working if you go watching videos right now. If you just can't wait for all the details, then check out this detailed (and much quieter) post!
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