Honouring Our Vegetarians...

Black Bean and Corn Salsa


In honor of last week being NATIONAL VEGETARIAN WEEK


As I am sure that everyone was aware that last week was national vegetarian week, I have brought to you a recipe for a simple side dish that is very refreshing!
This is a very easy dish to create that is a quick menu item, great for the summer time, and very versatile! There are several variations of this dish that involve making it non-vegetarian for all of the meat eaters out in the world. This item is also very pocketbook and wallet friendly. Here are the ingredients;

-1 can of black beans

-1 can of tomatoes with chili's

-1 can of fresh sweet corn

-1 lime (optional)

-1 stick of cilantro (optional)

Carnivorous option:
-1 boiled chicken breast

Start out by opening up each of the canned vegetable and draining them. After each of them are drained, add each can to a 4 quart sauce pot. Turn the heat onto a medium temperature setting and cook for 10 minutes stirring occasionally. After the contents are warmed up, it is ready to serve.

Now time for some options! I enjoy a little citrous to this dish. I take a lime and cut it in half. Then I will squeeze the fresh lime over the pot half way through the cooking process. I will then chop up some cilantro, and sprinkle it in as well. This will make it taste more like a salsa (pico de gayo) but skips on the onions for those of you who are not a fan of raw onions!

For all of you meat eaters out there, you can add some shredded chicken to this dish and make it tickle your meat eating tongue! Take a chicken breast and boil it in water for 20 minutes. The internal temperature of the chicken needs to be 175 degrees Fahrenheit and it will be ready to shred. Take two forks and place both of them on the chicken. Gently pull apart and separate the chicken. After the chicken is shredded, place it in the corn and black bean salsa and stir!

That is all it takes for this salsa. This is a great side dish, or dip for corn chips! This dish is great served chilled as well. I hope everyone enjoys this recipe!

Eat on,

-JT