Receta Corn and Black Bean Salsa "Nachos"
The school where Chris teaches has an amazing culinary program. Many of their students graduate to further their education at Johnson and Wales or the Culinary Institute of America, and the lunches he eats on a daily basis compare to some gourmet restaurants we've been to.
Not ones to simply dip a chip, Chris and I took this delicious salsa to a whole other level by making nachos with it, using corn chips (Fritos to be exact) to heighten that delicious summer corn flavor. We laid out some corn chips, topped them with a cup of the salsa and some shredded cheese, and broiled them until the cheese melted. A fabulous snack, indeed! We saved the rest for our Labor Day BBQ with neighbors D and J who loved it as-is.
Laid out on aluminum foil
Topped with shredded cheese
Brown and bubbly nacho deliciousness
Special thanks to the FCS Kitchens at EHS for the samples and for sharing the recipe, (which I have typed verbatim below)!
Labor Day Weekend Corn and Black Bean Salsa
Ingredients:
- 5 ears corn on the cob, grilled or roasted
- 1 clove garlic, minced
- 3 Roma tomatoes, diced 1/2 inch
- 1 pepper (red, yellow or orange), diced 1/4 - 1/2 inch
- 1 small red onion, diced
- 8-10 sprigs cilantro, chopped finely
- 4 stalks chive, chopped
- 2 15-ounce cans black beans, drained and rinsed
- 1 teaspoon white vinegar
- 1/4 cup freshly squeezed lime juice (the juice of 2-3 limes)
Cook off the corn on the cob; cut kernels off and place in bowl. Drain and rinse black beans and add to corn. Dice to spec the tomatoes, peppers, and red onion and add to bowl. Mince garlic and add to bowl. Remove cilantro leaves from stem. Discard stems. Chop cilantro leaves and place in bowl. Add to bowl the white vinegar and lime juice. Mix all ingredients. Place in presentation bowl and garnish with chopped chives.