Beautiful Black Bean & Corn Salsa
In an effort to break out of my culinary rut, and also to show off God's gorgeous fall colors in food, tonight our family tried a lot of new things. All were new to us except the Spanish rice. The foodtv recipe uses pecans, but I had almonds on hand, so I substituted and it tasted quite good,if I do say so myself.
Almond-Encrusted Rainbow Trout
Beautiful Black Bean & Corn Salsa
Golden Sweet Acorn Squash
Spanish Rice
Sparkling Pear-Flavored Apple Juice
I'll post each recipe separately, starting with our most-complimented one. It comes courtesy of FoodTV.com, from a show called Food Fights (which I don't think I've seen). The episode name cracks me up. It was called "Charlotte: Bikers vs. Moms."
Anyway, here's the recipe lifted right off the foodtv website.
I added the word "beautiful" because this salsa is just so downright beautiful.I doubled it and served it a 3-quart sienna colored Corningware bowl for a truly autumnal presentation.
Black Bean-Corn Salsa:
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) can sweet yellow corn, drained
1 (14.5-ounce) can chopped tomatoes with onions, drained
2 green onions, chopped
1/2 medium red onion, chopped
1/2 cup fresh cilantro, chopped
1 cup balsamic vinegar
1 teaspoon salt and freshly ground black pepper
Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan [or almond] trout.
Almond-Encrusted Rainbow Trout
Beautiful Black Bean & Corn Salsa
Golden Sweet Acorn Squash
Spanish Rice
Sparkling Pear-Flavored Apple Juice
I'll post each recipe separately, starting with our most-complimented one. It comes courtesy of FoodTV.com, from a show called Food Fights (which I don't think I've seen). The episode name cracks me up. It was called "Charlotte: Bikers vs. Moms."
Anyway, here's the recipe lifted right off the foodtv website.
I added the word "beautiful" because this salsa is just so downright beautiful.I doubled it and served it a 3-quart sienna colored Corningware bowl for a truly autumnal presentation.
Black Bean-Corn Salsa:
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) can sweet yellow corn, drained
1 (14.5-ounce) can chopped tomatoes with onions, drained
2 green onions, chopped
1/2 medium red onion, chopped
1/2 cup fresh cilantro, chopped
1 cup balsamic vinegar
1 teaspoon salt and freshly ground black pepper
Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan [or almond] trout.
posted by Zoanna at
7:39 PM
4 Comments:
Would you want to try some if I sent them?
Whoa! Sounds good. Could you fax me over a couple of servings?
So everything turned out okay? Hm, sounds so good, I'm going to try this whole meal!
I wish food was faxable. But honestly, Je, my family ate it up so fast, you might not have gotten so much as a chip's worth of it. Sorry.
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