Week 4 of 6 Weeks of Salsa is upon us! You may notice there are no chips in the photo. That’s because this is good on it’s own. Literally, eat it by the spoonful. To make it a meal, I make lettuce wraps using butter lettuce from Costso. In fact, all the items in this recipe came from Costco. I love that place. I will be seriously bummed if we move to a place that is Costco-less.
Anyway, moving on. All you need is a small yellow onion, a can of black beans, and some corn on the cob. Easy peasy. You know how I like my recipes to be. Once the corn is cooked, cut it off the cob. I didn’t worry if each individual kernnel was separated because sometimes the little clumps are a fun added treat.
For the seasoning, I use McCormick’s Perfect Pinch Mexican and a splash of olive oil. I love this seasoning mix on vegetables. I rarely cook with it but adding it to some olive oil, it makes a great salad dressing. You know, for those days you’re watching your calories and that ranch is just way to expensive for you calorie bank.
So here’s the recipe:
What you need:
- 1 can of black bean, rinsed
- 2 ears of corn on the cob
- 1 small yellow onion
- McCormick’s Mexican spice blend – to taste
- 1-2 teaspoons olive oil
What you do:
- Wrap each ear of corn individually in tin foil and cook in the oven at 450 degrees for 30 minutes
- When cook, cut the corn off the ear. Chop your onion and rinse your beans
- Combine all ingredients and add seasoning
- Eat by the spoonful and enjoy!
Some people call a variation of this “Texas caviar” but I’ve only been to Texas for Army training so I call it a salsa. What would you call it?