I was asked to make 'that salsa'. Which to me could be any of the 50 salsas that I have made over the past years. I forgot a few of the key ingredients for the desired salsa. It was delicious either way. Before I could bring it to the big game I needed to run a family taste test. So I give you 3 bean and corn salsa.
1 can black beans drained and rinsed
1 can white beans
1 can black eyed peas
( use whatever kind you like)
1 can fire roasted tomatoes (garlic)
1 cup frozen corn
2 shaved carrots (I used one yellow and one orange)
Diced red bell pepper, green bell, jalepeno, small onion, fresh tomatoes, and garlic
Lime juice, cumin, coriander, turmeric, paprika, chili powder and honey
Super easy to come together. The only thing I cooked is the frozen corn with a little spice, throw the rest of the ingredients in a big bowl and sit overnight.
The night I made the salsa I made some sweet potato nachos.
They were a huge hut. I think it's because H thoroughly enjoyed saying "nachos".
Preheat oven to 450. Put aluminum foil lined pan in the oven to heat. The hotter the pan, the crispier the potato.
Slice one large sweet. Potato in 1/4 " rounds.
Heat two tablespoons of coconut oil, add turmeric, cinnamon, garlic, onion, nutmeg, cumin and coriander
toss the potato rounds with oil and spread a single layer. Making sure not to over lap the potatoes. Cook 35 minutes. Pull out of oven and top with salsa, extra tomatoes, sliced jalepenos (for Mr. King) and extra cheddar cheese. Drizzle with Sriracha BBQ sauce. Cook 5-10 minutesServe with sour cream.
So good. Good for you. And super easy.
I have another recipe to share in the morning, using my corn and bean salsa. Hoping my head will unstuff itself. I hate colds. I hate feeling in a fog and not being able to breathe out my nose. To clearer mornings. Goodnight all.
-K
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