It’s been really hard to break-away from the mountains of reading and writing that is required for my graduate classes. When I’m able to focus on an ounce of something different, I immediately start thinking about the number of chapters I could be finishing within that same time period. I mentioned this challenge to one of my classmates recently. She urged me to use this blog as a way to force myself to take a mental break from the educational grind.
So consider this recipe my first tip-toe into that philosophy. Sure, I have a couple hundred pages about weeds to finish reading before Friday. But it really did feel good to use my camera again and play with my food under the glow of my photography lights for a bit.
I typically would make this recipe with many more fresh ingredients. But the winter weather has completely put a damper of the availability of delicious produce. Oh well…the canned and frozen stuff will do for now.
- 1 (14.5 oz.) can petite cut tomatoes, drained
- 1 (15.5 oz) can black beans, drained & rinsed
- 2 cups frozen corn, defrosted
- 1 large jalapeño, deseeded & minced
- 3 green onions, white & green parts chopped
- ½ bunch fresh cilantro, roughly chopped
- 1 Tbl. fresh lime juice
- ½ tsp. garlic powder
- 10 shakes of Tabasco Sauce
- season with salt and pepper
- Toss all the ingredients in a medium mixing bowl until well combined. Allow the mixture to chill in the fridge for 30 minutes to allow the flavors to blend. Makes approximately 4 cups of salsa. Serve with tortilla chips.