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Recently Saved by schvin on November 25, 2011
First saved by schvin on November 25, 2011
Just in time for the start of summer–a salsa recipe and a new foodie blog theme!
I took a little leap of faith and recently decided to become a self-hosted blog in order to take advantage of a professionally designed food theme by FoodPress, as well as to open up the possibility of advertising opportunities. It’s a work in progress but I’m quite pleased with the way my new theme incorporates a cool slide show of some favorite recipes of mine, better recipe search capabilities, and easy ways to share recipes across popular social media platforms. Although it’s been quite a challenge figuring out all of the details, I’m quite pleased with the initial results.
On to the salsa! I’ve been anxiously waiting for fresh corn to come into season to finally publish my recipe, which I developed last year after coming across a surprisingly wet and vinegary container of Trader Joe’s Black Bean & Roasted Corn Salsa. My version, which contains tomatoes, orange bell peppers, corn, jalapeños, and black beans, is a complete summer harvest “in” a chip. I say that because you’ll want to get some of those rounded “scoop” chips that look like little bowls, and spoon up some of the delicious marinade along with the salsa! The only down side to this salsa is that the high content of vinegar breaks down the veggies rather quickly. Therefore, I recommend putting the dressing on 15 minutes before serving, and eating it the same day.
2 tablespoons extra virgin olive oil (divided)
1/2 cup apple cider vinegar
1 teaspoon ground cumin
1 large clove of garlic, chopped
1 tablespoon unsalted butter
1 cup fresh corn kernels, cut from the cob
1 orange bell pepper, chopped
1 cup chopped tomatoes
1 (15-ounce) can black beans, drained and rinsed
1/2 cup white onion, chopped
1 large jalapeño pepper, minced