14-oz can black beans - not drained 14-oz can whole kernel corn - drained 14-oz can diced tomatoes & green chilies - not drained 1/4 cup salsa verde [snip the rest of ingredients]
Combine all ingredients. Mix well. Place in fridge until chilled. Serve with taco chips or just eat with a spoon.
I've made something very similar to that, using red wine vinegar instead of balsamic, slightly less cumin and chili powder, and without the salsa verde. Might add that the next time. But I never use canned beans or corn without draining them. Often I rinse the beans, too. I don't like that funky gunky liquid. -aem
I've made something very similar to that, using red wine vinegar instead of balsamic, slightly less cumin and chili powder, and without the salsa verde. Might add that the next time. But I never use canned beans or corn without draining them. Often I rinse the beans, too. I don't like that funky gunky liquid. -aem
I use Bush's Black Beans. They are packed with a nice thick sauce. I don't drain them. Other brands that have a thin sauce that doesn't add anything to the recipe, get drained. I always drain canned whole kernel corn.
"Rusty" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
aem said:
I've made something very similar to that, using red wine vinegar instead of balsamic, slightly less cumin and chili powder, and without the salsa verde. Might add that the next time. But I never use canned beans or corn without draining them. Often I rinse the beans, too. I don't like that funky gunky liquid. -aem
I use Bush's Black Beans. They are packed with a nice thick sauce. I don't drain them. Other brands that have a thin sauce that doesn't add anything to the recipe, get drained. I always drain canned whole kernel corn.
Rusty
I like Bush's OK, but I prefer Goya every time. It's Goya for me. Bush's is cheaper in most instances, but if you go to a large Hispanic store, the last I bought was 46 cents.
I think your recipe with undrained beans might taste better, but I think if they were drained, the whole dish might look a little brighter, fresher and cheerier. Thanks for the recipe. Dee dee
On Thu 27 Apr 2006 04:12:22p, Thus Spake Zarathustra, or was it Rusty?
Quoted message said:
BALSAMIC BLACK BEANS & CORN SALSA
14-oz can black beans - not drained 14-oz can whole kernel corn - drained 14-oz can diced tomatoes & green chilies - not drained 1/4 cup salsa verde 2 Tbs olive oil 2 Tbs balsamic vinegar 1 Tb lime juice 1 green onion - chopped 1/4 cup fresh cilantro - finely chopped 1 garlic clove - crushed 1 tsp ground cumin 1/2 tsp chili powder 1/4 tsp salt
Combine all ingredients. Mix well. Place in fridge until chilled. Serve with taco chips or just eat with a spoon.
This sounds delicious and very easy to put together. I read your later comments about not draining the beans, but I would be inclined to do so anyway. I don't like the murky effect of unrinsed black beans.
I made your recipe tonight, with a couple of tweaks to suit my taste. I drained the black beans, increased the salsa verde to 1/2 cup, increased the green onions to 4, increased the lime juice to the juice from 1 whole lime, increased the chili powder to 1 teaspoon, and added 1 finely diced jalapeno pepper.
I know it's no longer exactly the same as yours, but it's a delicious recipe. Thanks for posting!
I made your recipe tonight, with a couple of tweaks to suit my taste. I drained the black beans, increased the salsa verde to 1/2 cup, increased the green onions to 4, increased the lime juice to the juice from 1 whole lime, increased the chili powder to 1 teaspoon, and added 1 finely diced jalapeno pepper.
I know it's no longer exactly the same as yours, but it's a delicious recipe. Thanks for posting!
Wayne
Thanks. I created it by combining ingredients from several other black bean recipes. I've been tweaking it, also, to get to this point. Your changes sound good and I'll give them a try.
On Fri 28 Apr 2006 07:53:52p, Thus Spake Zarathustra, or was it Rusty?
Quoted message said:
Quoted message said:
I made your recipe tonight, with a couple of tweaks to suit my taste. I drained the black beans, increased the salsa verde to 1/2 cup, increased the green onions to 4, increased the lime juice to the juice from 1 whole lime, increased the chili powder to 1 teaspoon, and added 1 finely diced jalapeno pepper.
I know it's no longer exactly the same as yours, but it's a delicious recipe. Thanks for posting!
Wayne
Thanks. I created it by combining ingredients from several other black bean recipes. I've been tweaking it, also, to get to this point. Your changes sound good and I'll give them a try.
Rusty
Thanks, I'm glad you liked my changes enough to try them. I was seriously going to try the black beans undrained (as you suggested), but I couldn't find Bush's at my local store. I didn't like the liquid in the S&W brand that I bought. maybe next time. :-)
