We just returned from the Yucatan where we took a class called “Salsa y Salsa:” cooking and dancing. Seriously, where is the downside of that? We made three kinds of salsa and danced, drinking Sol, of course, throughout the whole experience. If Glenbrook Valley offered classes, they would be very much like that one.
So again, I am up way too early on yet another Saturday morning, with Latin music playing behind me, I will share a salsa recipe I particularly like. This is not one of the ones from the class, but it is tried and true and easy from my kitchen. So whip up a pitcher of margaritas and get cooking.
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 (11 ounce) can Mexican-style corn, drained
- 2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
- 2 tomatoes, diced
- 2 bunches green onions, chopped
- 1 habanero seeded and chopped
- cilantro leaves, chopped