Corn and Black Bean Salsa

I only started eating black beans this year.  I thought I didn’t like them, but really I never tried them.  They are delicious, especially in this easy salsa recipe.   I really like that it can be made days in advance and stored in the fridge for a quick dip, side dish  or in a pita pocket as a meatless sandwich.  Throw some together today and let me know how you like it.

as a dip,

                        as a meatless sandwich,                                as a side dish.

                    

Corn and Black Bean Salsa

by Jeannie

Prep Time: 20 minutes

Cook Time: none

Keywords: corn black beans Cinco De Mayo Sport event Salsa Side Dish

6072008

Ingredients

• 1 can whole kernel corn drained
• 1 can black beans, drained and rinsed (I really like the Bush’s Grillin Black Beans)
• 1 can Rotel tomatoes, drained
• 8-10 chopped green onions
• 1 clove minced garlic
• Zesty Italian dressing (enough to just barely cover the ingredients, about a cup)

Instructions

Stir all ingredients together in a large bowl. Store in the fridge. I like to store mine in Mason or Kerr jars in the fridge and let it marinate for a day or two…or three…or four. Smile

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Basil Tomato and Corn Quiche

     
This quiche is another great summer dish with the abundance of fresh basil in my garden and corn at the market 6/$1.00!  It only takes one corn cob and a few other ingredients to make this easy dish.
Ingredients:

• 1 single pie crust (yes, I took the easy way out and used a purchased crust)
• 1 Tablespoon olive oil
• 12 or more cherry tomatoes, sliced and deseeded (you can use other small tomatoes depending on what you have in your garden or what you see in the market)
• 1 teaspoon minced garlic
• 1 cup fresh corn kernels (cut from 1 ear) or you can use frozen
• 1/2 cup loosely packed basil
• 1 can green chilies (or 1 chopped jalapeño with seeds and white membrane removed
• 1 cup grated sharp cheddar cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup 2% milk

Preheat oven 375 F.
Place prepared pie crust in pie pan, set aside.
Heat olive oil in large skillet over high heat.  Place sliced tomatoes cut side down with garlic in oil and cook about 10 minutes till brown but not burned.  Gently torn over for 2-3 more minutes. Sprinkle with 1/8 teaspoon salt and pepper. Remove from pan and place cut side up  in uncooked crust. 

Layer corn kernels over tomatoes, then basil and chilies. 
Sprinkle on the cheese.

In a bowl, whisk together the eggs, cream and milk then pour over cheese.
Bake 35 minutes till puffy and lightly browned.  A knife inserted in center should come out clean.

Blog hubs liked this a lot.  I suppose we’ll have it again, and again, and again.