It is obviously no surprise that I try to participate in as many events as I can. Frankly, since I started this blog (New Years Eve) I think that food blogging has probably helped save my sanity. I have noticed though lately that I have taken a serious bent towards baking sweets. I don’t have a problem with this, but every now and then I try to shake myself up.
Part of the reason that you don’t see as much cooking here as the baking is because we’ve been eating a lot of the same stuff lately. It is simpler that way until RSV season is over and I can start doing the grocery shopping again. My DH (incidentally, while you probably know this stands for Darling Husband, it just happens to be my DH’s initials – funny huh) doesn’t have as difficult of a time replenishing baking supplies like flour and sugar. However, lets just say that it caused no less than five phone calls from the meat department when I put a pork butt roast on the list a few weeks ago. So, I have been trying not to ask for very many ingredients that are intimidating for him to find – which is most everything.
So, enter a brand new event Recipe Remix. I like the idea of this because a lot of the time I have my favorites and thats what I want to eat. The whole premise of the event was to choose one of the six chosen dishes and put your own spin on it.
I decided to share a really good concoction I got from my sister-in-law several years ago at, I think it was the day before Thanksgiving, so we decided to keep it easy and have tacos. What made these tacos incredible was actually the Black Bean and Corn Confetti Salad that we topped them with. It is equally good with shredded chicken, pork carnitas, or just with chips as a dip. It is great for parties and everyone always loves it and asks for the recipe. It is more just a matter of a list of ingredients and a whole lot of chopping that a real set recipe. My sister-in-law makes hers using a packet of Italian dressing mix, but I prefer less liquid and seasoning it more myself, so here is my variation.
This recipe makes about 4-5 cups of salad/dip. It multiplies easily, so if you have a large group just double up. It isn’t as pretty the next day, but the flavors have more time to blend and it tastes even better (if you have any left).
Serve on top of your favorite seasoned taco meat on fried corn tortillas or warmed hard-shell tacos. I like mine with seasoned ground beef, shredded cheddar cheese and sour cream.
Black Bean and Corn Confetti Salad
1 can black beans, drained and rinsed
1 can white corn, drained and rinsed
3 roma tomatoes, seeded and diced
2 avocados, peeled, pitted and diced
1 bunch green onions, rinsed, trimmed and chopped
3 cloves garlic, peeled and minced or pressed
1/8 cup freshly minced cilantro
juice of 1 fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly ground red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/8 cup red wine vinegar
2 tablespoons extra-virgin olive oil
Just clean, chop all the ingredients to be about the same size (as listed above) and combine together in a large bowl. Toss gently to try to keep the avocado chunks from getting to mushed together.