it seems as if warmer weather is here to stay in Iowa. we've had almost two straight weeks of record temperatures for this time of year -- yahoooo! the grass is green, flowers are blooming, birds are chirping, and it means one very important thing here at the CRC household....GRILLING SEASON! and our favorite thing to pair with a little summer BBQ is this fresh bean salsa! let me warn you -- this stuff is addicting! it's so, SO good -- you just can't stop. mmmmm!
fresh bean salsa.
1 can black beans (drained & rinsed)
1 can whole corn (drained & rinsed)
1 can pinto beans (drained & rinsed)
1 green pepper
1 red or yellow pepper (or both!)
1/2 red onion
fresh cilantro
1/2 cup of olive oil
1/2 cup of vinegar
1/3 cup of sugar
1 garlic clove (optional)
in a large bowl, combine black beans, whole corn, and pinto beans. finely chop the peppers & red onion and add to the bowl. next, add some fresh cilantro leaves (we like lots in ours!). in a medium sauce pan, combine the olive oil, vinegar, and sugar -- if you want, you can and a bit of minced garlic as well. over medium heat, bring to a boil. simmer for 1 minute then let it cool. once it's cool, pour it over your bean+ vegetable mixture and stir. refrigerate.
this dip get's better as it sits in the refrigerator -- but it doesn't usually last that long in our house! :)
enjoy!
xo, megan.
do you love to cook out+grill? what are some of your favorite summertime recipes?
I understand the warm weather. I was in the store the other day looking for peaches and realized, it's March. Not really peach season, but the warm weather is confusing me!
ReplyDeleteYum! I'll be making this soon. It has been HOT at our house. Almost 90 yesterday.
ReplyDeleteHuh, we got 2 record breaking weeks, and then it SNOWED today!!! Hope you don't regress too!
ReplyDeleteIt's cold as ever here (Portland, OR) and rainy ~ last month we had record breaking rain. Really looking forward to some warmer days and SUN!
ReplyDeleteThanks for the recipe ~ sounds yummy!
I love grilling chicken and ribs! Then serving some type of cold salad, last year I was digging cold orzo salad with feta ,mint and yellow squash. We eat a lot of mexican food, so your salad would go perfect with almost every meal we eat! Thanks
ReplyDeleteNice! This looks incredible, and right up my alley. I'm heading to Iowa in an hour or so for Easter weekend, looking forward to the beautiful weather!!
ReplyDeleteThis recipe is excellent. Even really picky people like it :) http://www.marthastewart.com/336486/yogurt-marinated-chicken
ReplyDeleteThe thing I like to grill most is tin Monsters. Take the long heavy weight tin foil and lay down a sheet about 2 feet long , put another over it so you can keep the things inside. I put mine about half way in on the first one. Then peel potatoes, onions, green peppers, Slice them on the tin foil, you can add mushrooms or not, your choice, salt, then with your hands flip it so it is all together, then cut up 2 sticks of butter on the top. bring the sides together and fold them tightly together, then make the ends like you were wraping a preasent, and fold up. Put on the grill, turn after about 15 minutes, and cook till they are done. Test with a fork. You will have a happy cookout with these. We have hambergers with them, and a salad. Have a happy Day. guyie@midmaine.com
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