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Post by Diremaker on Jun 22, 2010 14:40:04 GMT -5
We had this with chips as an appetizer on Father's Day. Never saw a bowl of something disappear so quickly. The original recipe came from allrecipies.com, but this is my own adaptation.
Black Bean Salsa
40 Servings Ingredients
* 3 (15 ounce) cans black beans, drained and rinsed * 1 (11 ounce) can Mexican-style corn, drained * 2 (10 ounce) cans fire roasted tomatoes, drained * 2 tomatoes, diced * 2 Med Vidalia Onions, Chopped Fine * 1 Cup Cilantro leaves, chopped. (Measure, then chop) + Some more whole for garnish * 1 4 oz can Green Chiles * 1 Tbspn Garlic Powder
Directions
1. In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, cilantro, tomatoes and Vidalias. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
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Post by manlyman on Jun 22, 2010 14:56:14 GMT -5
Looks DELICIOUS! I will try it this weekend.
We do something similar and simpler sometimes:
1 can black beans (drained and rinsed) 1 can shopeg corn 1 jar Pace salsa (I like hot/she likes medium) mix ingredients serve with nacho chips of your choice (I like Hanovers, less salt than others)
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Post by Diremaker on Jun 22, 2010 15:57:51 GMT -5
That works for me as well. One thing though, the recipe is definitely right about the overnight thing. The flavors marry much better the longer you let it sit.
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Post by chatornookie on Jun 22, 2010 16:08:51 GMT -5
marination exists for a reason... i make my spaghetti sauce and chili the day before... it's just so much better the next day...
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Post by Diremaker on Jun 23, 2010 3:20:48 GMT -5
marination exists for a reason... i make my spaghetti sauce and chili the day before... it's just so much better the next day... Indeed it does, unfortunately, that is not what we are discussing here. Marination is the soaking of an ingredient in a marinade before cooking, not after. Unless of course you are talking about fruits, then it would be macerating. The marrying term used was the correct one.
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Post by chatornookie on Jun 23, 2010 9:07:10 GMT -5
i realize that... sorry to confuse you...
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Post by Diremaker on Jun 23, 2010 10:07:35 GMT -5
You didn't confuse me. You seemed confused so I was just trying to help.
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Post by chatornookie on Jun 23, 2010 11:49:27 GMT -5
i should have put a break between my first statement and the rest of what i was saying...
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Post by Diremaker on Jun 23, 2010 12:36:49 GMT -5
Speaking of marinades... This one is awesome.
Ingredients
* 1 1/2 cups vegetable oil * 3/4 cup soy sauce * 1/2 cup white wine vinegar * 1/3 cup lemon juice * 1/4 cup Worcestershire sauce * 2 tablespoons ground dry mustard * 2 1/4 teaspoons salt * 1 tablespoon ground black pepper * 1 1/2 tablespoons chopped fresh parsley * 2 tablespoons ground cloves
Directions
1. In a quart jar, combine oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake well until it is mixed. 2. Put meat in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, basting every day.
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Post by manlyman on Jun 24, 2010 15:03:32 GMT -5
I forgot to reply back after the weekend.
This was GREAT! Tastey and easy to make. I made one alteration. I cut the cilantro back by half. Sometimes it hits me a bit strong. And, yes, it's much better after it sits and the flavors MELD (how about that word, Mr. Spock) I had some with a beer last night when I got home from my business trip. Mmmmmm!
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Post by Diremaker on Jun 25, 2010 3:00:24 GMT -5
Excellent! Glad you enjoyed it sir.
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