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In honor of Cinco de Mayo, it was time to break out the black beans and make a little salsa. This is not the normal tomato-based salsa. Instead, it is filled with fresh corn, lime, cilantro, and onion. Roasting the corn, tomato, and onion adds an extra sweetness to the recipe. This light and refreshing salsa is great for the upcoming warm months.
1. Place the corn kernels in a pile on a baking sheet. Place the tomato halves flesh side down on the pan. Lay the onion alongside the other vegetables. Place under the broiler for 3-4 minutes or until just starting to brown and the tomato skin is pulling away. Remove from the oven and allow to cool slightly.
2. When cool enough to touch, carefully give the tomato and onion a rough chop.
3. Place all ingredients, except the lime, in a large bowl. Squeeze the juice of the lime over the vegetables. Stir.
4. You can either enjoy immediately or cover and allow to sit in the refrigerator until ready to serve.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!