Stopping By Our Lane, Early Sunday Morning
The lane is lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
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September 23, 2007
September 22, 2007
Do You Love Salsa?
We do.
We make this fresh, snappy corn and black bean salsa nearly every time we make anything remotely mexican-flavored here at Casa del Miron. To eat this flavorful salsa, Adelaide prefers to simply use her best tool, her hands, and not to marr the marriage of crunchy corn, sweet beans, garden tomatoes, and red onion with tortilla chips. You can try it with chips or top grilled beef, fish or chicken.
Black Bean and Corn Salsa
1 can of black beans, drained
1 16 oz can of whole kernal corn, drained
½ cup of fresh cilantro, chopped
2-3 cloves of garlic, chopped
3-4 tomatoes, diced
¼ cup red onion, minced
¼ cup green onion, sliced finely
1 1/2 tsp ground cumin
6 T fresh lime juice
Sprinkle with olive oil to taste.
¡Olé!