We have done more than our share of feasting on board the Celebration Express lately, so this Memorial Day we will be laying low. Thankfully, there are Sprouted Wheat Buns in the freezer for BBQ Pulled Chicken Sandwiches and all the ingredients I need for Celery, Apple, and Fennel Slaw tucked away in the crisper, should I get so inspired. We may just have to put the new ice cream maker to good use, but I think chocolate will rule the day over the Lemon-Lovers Ice Cream (I welcome your recipes for chocolate ice cream if you’d like to share a link). Missouri-Style Baby Back Ribs are easy to make ahead for a truly lazy holiday; surely, the warmer weather will draw us outside to light the grill.
As you contemplate your weekend menu, here’s a recipe you might consider serving with a bowl of tortilla chips or alongside rotisserie chicken for an easy weeknight meal. Black Bean Confetti Salsa is heartier than the usual tomato salsa—plump beans, spicy chili, sweet corn, and creamy avocado make it hard to resist. Fresh corn on the cob is ideal, but frozen corn works too. Growing up on a farm, we always had fresh corn straight from the garden in the summer. We grew more than we could possibly eat fresh, so canning was also part of the summer routine. If you are lucky enough to have home canned corn, that is also a fine substitute for fresh.
My go-to dinner plan when there is no dinner plan?
Rotisserie chicken and Black Bean Confetti Salsa folded in warmed tortillas has saved me from ordering pizza delivery more than once. I can grab a rotisserie chicken at the store, pull the meat off the bones, prep just a few fresh items, warm the tortillas, and dinner is on the table in less than 20 minutes (no delivery tip required, though I’ve considered leaving a tip jar on the counter with a cute smiley face sign).
If I have an extra 10 minutes to spare, I may toss a salad to go with, but I don’t always have those extra minutes when I take that precious time for photos! Based on this photo, I think it’s pretty obvious there wasn’t even time for staging at this point, I was getting hungy. Just tryin’ to keep it real around here. 😉
- 14 ounces black beans -- drained and rinsed
- 1½ cups corn kernels -- cut from cob or frozen, defrosted
- 1 can Rotel tomatoes -- drained well
- ½ cup green onions -- white and green parts coarsely chopped
- ¼ cup green chilies
- 1 handful cilantro leaves -- chopped
- 2 cloves garlic -- minced
- 2 tablespoons lime juice
- ½ teaspoon ancho chili powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 large avocado -- cubed
- Mix all the ingredients together, except the avocado. Adjust any seasoning, as desired. Gently mix-in the avocado just before serving.
If you cannot find canned Rotel tomatoes, use fresh tomatoes and increase the amount of green chilies.