This week has been a whirlwind of parties and events, with the graduation of child #3, Layne, from highschool. Earlier in the week we celebrated Lynden's 16th birthday and Lorelei's graduation, and I managed to complete my semester finals in the midst of it all. Tonight we are throwing a party to celebrate, and since a trip to Central Market early this morning for produce, I've been happily ensconced in my kitchen with prepartions for the evening.
Top on Layne's food request list, along with Cheez-it's and banana chocolate chip muffins, was "that stuff you make with nacho chips" - Black Bean Salsa. This recipe comes from the Pillsbury Classic Cookbook #172, June 1995 and has been a family favorite ever since, with some minor additions and changes of my own - like ginger, which seems to appear in just about everything I make! It's a labor of love, especially for a big crowd, so I've got everyone lined up to start chopping as soon as I finish this blog entry.
BLACK BEAN SALSA
Add the following to an appropriately sized ceramic bowl, worthy of presentation:
(1) 15 oz. can black beans, drained and rinsed
1 cup chopped seeded cucumber
1 yellow bell pepper, seeded and diced
1 plum tomatoe, seeded and diced
1 jalapeno pepper, seeded and diced
1/2 cup sliced green onions
1 large clove garlic, pressed
1/4 cup chopped fresh cilantro
Combine in a glass mixing cup, wisk together:
1/4 cup fresh lime juice
1/4 cup olive oil
1/2 tsp. freshly grated ginger
1 tsp. salt
1/4 tsp. hot sauce, or more to taste
1/2 tsp. cumin
Wisk with a fork, pour over the vegetables and toss until evenly coated. Cover and refrigerate a few hours to blend the flavors. Serve with nacho chips. I love this as a chutney with grilled pork or chicken as well.
