So this week since I finally have some down time with school and my life, I figured it would be a great time to hit the kitchen and try to cook every night this week. I tried to plan all my meals ahead when I went to the grocery store on Sunday so I bought things that I could use for multiple recipes. The main recipe that was inspiring all the others is Turkey chili, which is one of my all-time favorite things to eat in the world, and I still have yet to make it. It will happen this week thought because I've already opened half the stuff that I'm going to use in it. Anyway, since I'm not planning on making a huge pot of chili, I had to use half of the cans of black beans and corn that will eventually go in it. I needed to come up with another recipe using these so that they wouldn't go to waste. The recipe that won the prize was a black bean and corn salsa and let me tell you it was a very good winner. My roommate had made a really good black bean and corn salsa a couple weeks ago so I figured that it would be a good thing to make because I could use it for my lunches as well. I'm learning that since I'm only cooking for one now that I have to make things that are good for other recipes and meals because you can't waste anything these days.
So since I decided on a salsa, I went to the internet to try to find one. I wanted to make homemade regular salsa as well so I tried to find a recipe that incorporated both elements. I found a pretty good one on http://www.myrecipes.com/ which is always my go to for recipes but I honestly didn't really end up using it. Here's the link to the recipe that did guide me a little but I honestly did my own thing http://www.myrecipes.com/recipe/black-bean-salsa-10000001097036/ For the first time, I just kinda guessed on measurements and ingredients because everything I had wasn't in one recipe. I have to say, it was really fun to experiment though so I think I'm going to try to do that more often! Here is the recipe that I came to after a couple tastings and mixings...
5/8 cup canned black beans, drained and rinsed
5/8 cup canned corn, drained and rinsed
1 small Roma tomato
1/4 cup red onion, finely chopped
1/4 red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
3 tbsp lime juice
1 tbsp extra virgin olive oil
1/4 tsp cilantro
1/8 tsp cumin
1/8 tsp black pepper
1/8 tsp salt
I know that the 5/8 cup is a really random measurement but I started out with 1/2 of each and it wasn't enough. So I just added 1/4 cup of a combination of both black beans and corn hence the 1/8 cup. First thing that I did was add the black beans and corn into a bowl. I then chopped the red onion, green pepper, and red pepper and added them to the bowl. I then added 2 tbsp of lime juice and 1/2 tbsp of extra virgin olive oil but it wasn't enough so I added another tbsp of lime juice and another 1/2 tbsp of oil. I then added all the spices and mixed it all together. It was pretty good after mixing it but the key to this recipe is to let it sit for a little bit and let the flavors mix together. After putting it in the fridge for like 15 minutes it was much better and more flavorful. Once the flavors mixed together, I couldn't stop eating it. It was great with tortilla chips or even other veggies but I ended up using it as the center of the veggie quesadilla that I made for dinner last night...it was a really good quesadilla might I add but you can read about that in my post about my next 2 dinners.
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