It’s New Year’s Eve tonight and you have nothing prepared.
Fear not, my holiday-weary friend; I’ve got the salsa covered. If you’re like me, you hate to give that frazzled appearance with your food choices by serving up jarred salsa and dips. You want to look like you’ve been planning this spread for weeks, cooking for days, and tablescaping for hours. So I provide for you a short-cut.
Today’s recipe consists mostly of pantry staples with a few fresh veggies thrown in to add that “homemade” flair. In 10 minutes flat you can have this baby in your fridge and the flavors melding while you put the finishing touches on dessert or scrub off all the globs of old toothpaste stuck to the bathroom counter (that’s where you’ll find me).
Note: If you are expecting a big crowd, this recipe can easily be doubled or tripled depending on your need.
Mai’s Easy “Peasy” Bean Salsa (I love the pun here.)
1 cup of canned black-eyed peas*
1 cup of canned black beans*
1 cup of canned white sweet corn*
1, 10oz. can Mexican-style Rotel tomatoes, drained
½ c. green pepper, finely chopped
1 green onion, both white and green parts, finely chopped
1 garlic clove, finely chopped
Salt and pepper to taste
Tortilla chips, for serving
Mix everything (except chips, of course) in serving bowl. Cover with plastic wrap and chill for several hours to allow all the flavors to dance and mingle. Serve with tortilla chips.
*You will have leftover beans and corn, but don't even dream of throwing them out! Tune in Monday for a delicious vegetarian chili that will make great use of those extras.
Happy New Year, friends!