Cool beans

11 Jan

This recipe is from the Crystal Little League Cookbook (2013). It is a collection of recipes by Crystal (MN) Little League Families and friends. My husband was a (volunteer) district administrator for Little League in and around Minneapolis suburbs for 15 years! This cookbook was one of his parting gifts.

Black Bean Salsa

2 10-ounce cans Rotel chopped tomatoes with green chilies

1-2 15-ounce cans black beans, rinsed (I used only one!)

1 15.25-ounce can Mexican corn

½ red onion, chopped (about ¾ to 1 cup)`

2 green onions, chopped

1 teaspoon cumin

2-3 cloves garlic, chopped

Cilantro, chopped (to taste)

Mix all together. Chill. Serve with tortilla chips.

This salsa is the perfect “winter salsa” – especially now! In Minnesota we can only dream about summertime and fresh picked tomatoes and corn.  If you can’t find Mexican canned corn, look for a Southwest version – I found Kuners Southwest Sweet Corn & Peppers. Del Monte makes one as well.

Serve with tortilla chips – or better yet, make your own. Using a pizza cutter, slice corn tortillas in half and then in quarters and then in eighths. Spray a cookie sheet with non-stick spray and arrange chips in pan. Spray again with non-stick spray and sprinkle with kosher salt. Bake at 425 for 10-12 minutes or until chips are lightly toasted. Turn halfway through.

Don’t like cilantro? Don’t use it. Like/dislike of this herb is actually genetic. Chances are if you don’t like it, someone else in the family shares your dislike!

Note to WW members: Black Bean Salsa is zero points on all three color plans – and delish to boot!

Doesn’t look like this cookbook is still around for purchase – but again, do check out those local cookbooks put together as fundraisers for sporting teams, schools or the like. Real cooks, real good food.

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