Wednesday, February 18, 2009

BLACK BEAN 'N OLIVE SALSA


Just because it's winter time, and there are no decent fresh tomatoes in sight, doesn't mean you can't make salsa. How about starting with a purchased plain salsa and dressing it up? That's exactly what Kraft Foods did in this wonderful recipe that I got from their website. This is not a juicy salsa, but the flavors blend beautifully, and I find myself going back for more. The original recipe calls for Taco Bell Thick 'N Chunky Salsa, but I used Sam's Choice Thick 'N Chunky Medium, which I believe is the generic version of the Taco Bell salsa. It comes in mild, medium and hot. The medium is quite spicy and, when the extra ingredients were added, I found it to be just right -- a little heat, but not too much. (Of course, this is individual preference. If you like it nice and hot, then start out with the hot salsa; if you don't like heat in your salsa, then start out with the mild salsa.) I used fresh corn and cooked it before I scraped it off the cob. I added 2 green onions, finely chopped, and I increased the lime juice just slightly. This is a quick and easy recipe, high on my list to make again.
Black Bean 'n Olive Salsa
Adapted from kraftfoods.com
Rating: 8.5 out of 10
INGREDIENTS: 1 cup canned black beans, drained, rinsed and divided
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'n Chunky Salsa (I subbed Sam's Choice
Thick 'n Chunky Salsa, Medium.)
3/4 cup coarsely chopped pitted black olives
1/2 cup whole kernel corn (I subbed 2 ears fresh corn, cooked, then scraped off cob)
1 Tbsp. chopped fresh cilantro
2 cloves garlic, minced
2 green onions, finely chopped
2 tsp. fresh lime juice (I used 1 Tbsp.)
Mash 1/2 cup of the bean in medium bowl with fork. Add remaining ingredients, including remainder of beans; mix well. Cover and refrigerate 1 hour to blend flavors.

8 comments:

Donna-FFW said...

This looks like one terrific salsa. My children enjoy salsa, I find its a great way to get some veggies in them:) Now if there were just a way to make the chips more healthy!

Marge said...

This looks wonderful! I love different types of salsa. Thanks for the recipe.

Cheri Sicard said...

Another salsa tip for winter, or anytime there aren't great fresh tomatoes -- use well drained canned tomatoes in your favorite salsa recipe. Good canned tomatoes are better than bad fresh. Most restaurants make their "fresh" salsas this way, and nobody will ever know the difference when eating it.

Lynda said...

I love salsa Judy, and this is such a great way to have fresher salsa in the winter! Thanks for posting this!

Debbie said...

What a great looking salsa. Would you believe I have never made salsa? I need to give it a try.....I'm just afraid I would start snacking on the tortilla chips while making it and then there would be none left. As far as the picture thing goes, I think I need someone to literally just sit here with me and show me. Maybe then, and this is just a maybe, it will sink in how to do it!!!

Elyse said...

I'm so excited: I have almost all of the ingredients to make this salsa (including chips for dipping)! Can't wait to try this. I love olives and try to use them wherever I can. By the way, love the idea of adding a Triple Sec glaze to the chocolate orange cookies!

Maria said...

I am always in the mood for salsa! I love this recipe!

Katrina said...

Sounds great. At our farmer's market they do a holiday in-door one in Dec. and someone had for tasting the yummiest salsa and it was black bean salsa. My son gobbled it up and made me buy a bunch. I'll have to try yours and see if my son thinks it's the one from the market. ;)