The Late Summer Tomatoes- Black Bean and Corn Salsa Recipe
Chopped the six remaining tomatoes (9/10/09 post) 1/2 a sweet onion chopped fine, 4 cloves of garlic, 2 T of chili powder and salt, a splash of olive oil and about 2 T of Balsamic Vinegar. Drained a can of Bush’s Black Beans and Green Giant White Shoepeg Corn. Jesse makes a Texas Caviar Recipe or close to it. Cilantro and/or a green pepper could be added if desired. There is a similar recipe in the IV of the series-Three Rivers Cookbooks. If you take this to any gathering and get invited back, they’ll say “Hey, bring that Black Bean Salsa with you! And the corn chips.” If it’s winter, drain the petite diced canned tomatoes but there is nothing like the fresh-from-the-vine late summer tomatoes for superior taste!
The Salsa on the Front Porch at Suppertime
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