Carly from All this Grace and Charm, is one of my favorite newly found bloggers. Not only is she a fellow red-head, she also has amazing style and is a flat out fabulous writer. In perfect blog fiesta fashion, here’s her recipe for….
Easy Tex-Mex Bean Salsa (yum!)
In art school, downtown Chicago, I had a roommate from Texas. In fact, as it turned out, she and I had attended the same elementary school in Texas during a brief stint in which my Midwest-bred, single father was relocated to Dallas. But that’s of no relevance here. Except, of course, to cite that I have a thimble’s worth of Texas cred. (Or, at least enough to sling around southern-sounding phrases like, “a thimble’s worth.”)
This roommate cooked almost exclusively from a worn, family recipe book, containing any number of highly delicious, easy Tex-Mex dishes. When I moved out of our apartment at the end of Sophomore year, I photocopied a few of my favorites… This salsa is one that I make for almost every casual party I have. Folks can’t get enough of it, I’ve memorized the recipe:
2 cans black beans
2 cans white (shoepeg) corn
1 can Rotel
Juice of 2 limes
1 jalapeno, chopped
Cilantro to taste
Fajita seasoning to taste
Mix beans, corn and Rotel together. Add lime juice. Add jalapeno. Add cilantro. Add fajita seasoning (this makes the salsa, so don’t skimp on it).
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