Last week was close week and it really got away from me so I am just now getting a chance to post my Cinco de Mayo recipes. We had a potluck celebration at work (the bad economy has made us prepare food to pass instead of having lunch brought in). I brought in two recipes and had zero leftovers.
Bean and Corn Salsa
Makes 16 (1/4 cup) servings
3 cups chopped seeded tomatoes (about 3 medium)
3/4 cup Vidalia or other sweet onion (I used a red onion for the color)
1/2 cup chopped tomatillos (about 2 medium)
1/4 cup fresh corn kernels
1/4 cup canned black beans, rinsed & drained
2 Tbsp finely chopped fresh parsley
2 Tbsp fresh lime juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot sauce
Combine all and chill for at least 2 hours. (I chilled mine overnight).
Source: Southern Living Magazine, August 2005
1/2 cup vegetable oil, divided (I used canola oil)
1 medium onion, chopped
1 garlic clove, minced
1 red bell pepper, finely chopped
1 jalapano pepper, seeded and finely chopped
1 (15 1/4 oz) can whole kernel corn, drained
1 1/2 cups cornmeal mix
1 tsp sugar
1/4 tsp cumin
3/4 cup grated Monterey Jack cheese
2 large eggs
1 cup buttermilk
1. Heat 2 Tbsp oil in a nonstick skillet over medium heat; add onion and next 4 ingredients. Saute 10 minutes or until tender. Remove from heat, and cool.
2. Stir together cornmeal mix, next 5 ingredients, and 1/4 cup oil until blended. Stir in onion mixture.
3. Heat remaining 2 Tbsp oil in a 9-inch cast-iron skillet 10 minutes. (I did not have one so I omitted this step). Pour cornmeal mixture into skillet (I sprayed a 9x13 glass dish with nonstick cooking spray and then poured mixture in.)
4. Bake at 400F for 30 minutes or until done (Due to different pan mine was done after 20 minutes).
Source: Southern Living Magazine, November 2001
This was DELICIOUS! I'm not much of a salsa fan but the cornbread was fabulous! I think it would go great alongside a bowl of chili. I will definitely be making it again.