I like to eat it with tortilla chips, as a dip, but it's also wonderful as a fajita topper, mixed in with your morning eggs for some Southwestern flair, or warmed up and served as a side dish. Or you could eat it straight out of the bowl with a spoon, which, if we're being honest, is my preferred method.
Simple Black Bean and Corn Salad
You will need:
1 15oz can corn, drained
1 15oz can black beans, drained and rinsed
2 whole plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
1/4 tsp salt
Mix all ingredients together in a large bowl. Cover and chill until ready to serve.
Speaking of recipes and cooking, this is the current state of my pantry. I have just about one week to use up as much of this food as possible. I have a plan for about half of it - the other half should yield some interesting meals. Fingers crossed, y'all!
On today's agenda: finish packing up and deep cleaning the office (which was the room with the most stuff in it) and box up our books. Lots to do and I should probably get to it, but first I must share with you one of the best going-away presents ever. My dear friend Ruby is a tattoo artist, a cancer survivor, a professional whistler and one of the best ex-roller derby girls you'll ever meet. At the party on Saturday, she gave me a zine she had illustrated and bound herself earlier that day. It was awesome and I will treasure it always. Here are a few of my favorite pages.
I told you I had the best friends in the world. I wasn't kidding.
Now: back to work!