It has been a nice weekend...quiet. We got a few errands done, rather quickly. Brian varnished some shelves. I started painting Ian's room (the border was rather uncooperative). Our to do list got checked off much more quickly than usual. That quiet will be ending soon. The kiddos will be home in a few hours, it will be good to have them home. Even though I love the quiet...my favorite sound in the whole world is hearing Katie and Ian laugh!
I saw this salsa recipe in one of my old Bon Appetit magazines, and asked Susie to make it for the 4th. It was really good, and it went fast! It makes quite a bit, so keep that in mind if you are not serving a crowd.
Spicy Black Bean Salsa
Adapted from Bon Appetit July 2003
1/4 c. fresh lime juice
1/4 cup chopped fresh cilantro
3 tbs. olive oil
4 tsps. minced canned chipotle chiles
2 tbs. balsamic vinegar
2 tsps. ground cumin
2 15 oz. cans black beans rinsed and drained
2 cups fresh corn kernels grilled or blanched or frozen thawed
1 1/2 cups chopped red onion
1 1/2 cups chopped plum tomatoes
1 large ripe avocado, halved pitted, peeled , diced
Whisk first 6 ingredients in a large bowl to blend. Stir in beans, corn, onion, and tomatoes. Mix in avocado season to taste with salt and pepper. Serve with tortilla chips. I think this is best served immediately.