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rue-madame's Diaryland Diary


Recipe corner

Once again, itís super hot. I am cooling off by eating chilled lychees which are very refreshing.

Iíve got a ton to do, so Iíll skip the small talk and swandive straight into my sisterís black + white bean salsa. Though it is delicious on its own, the salsa tastes even better when eaten with good quality, crispy corn tortilla chips. I like the ones from La Palma Mexicatessen (in the Mission, in SF) and also those made by Casa Sanchez (another SF treat, but I think you can find them in other places.) My all-time favorite conveyance is just a giant spoon, so if you canít find good chips, donít worry about it.


3 tbsp corn oil

1 1/4 cups of corn kernels (fresh or frozen)

1 16-oz can of black beans, rinsed + drained

1 16-oz can of white beans (preferably small ones), rinsed + drained

3/4 cup red onion, chopped fine

2 tbsp fresh lime juice

3 cloves of garlic, pressed or minced

1 large jalapeno, seeded + minced

1 tbsp minced fresh oregano or 1 tsp dried

1 tbsp chili powder

1 1/2 tsp ground cumin

salt + pepper to taste


Saute corn in 1 tbsp of oil. Transfer to a bowl, and add all of the other stuff, season with salt and pepper as desired. Voila!

See? Itís stupidly easy to make. As I mentioned before, Iíve made a few changes over the years, and have found that substituting garlic with a big handful of chopped cilantro is quite tasty. I also add more lime juice than the recipe calls for because I like things tangy.

Thatís it for todayís show.

1:59 p.m. - 2003-07-16



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