In addition to my position as the Multimedia Editor at The University Star, I am also a self proclaimed foodie. Whenever I’m not out shooting a story or yelling at timeline errors in Final Cut, I’m usually in the kitchen so I’ll be posting recipes and my food-tography here. I’m a lacto-ovo vegetarian (that means I still eat dairy and eggs, but no fish/poultry/meat) and consequently all the recipes I post are meatless, but feel free to substitute the tofu or whatever with your choice of meat.
Black Bean and Corn Salsa
I love this salsa for three reasons:
1. It’s a quick and easy process…only takes about 10 minutes to chop up all the ingredients and 5 minutes to mix up.
2. It’s made up of a bunch of healthy veggies (which also makes for colorful food photography!)
3. It’s a hearty salsa: I can even eat this this as a lunch if I spoon it over some tortillas.
Serrano chiles
Garlic salt and sugar close up
Cilantro leaves
* 1 15 oz can black beans, drained
* 2 cups corn
* 15 oz diced tomatoes, drained (I used 1.5 cans of Rotel)
* 1/4 cup fresh cilantro, chopped
* 1/2 small red onion, diced
* 1/4 cup serrano chiles, diced
* 1 clove garlic minced
* 1/2 teaspoon sugar
* 1 teaspoon garlic salt
* the juice of 2 limes
In a large bowl, mix up all the ingredients except for the sugar, salt and lime juice. My measurements were created for my taste, so adjust the amount of sugar, salt and lime juice for however sweet, salty or tangy you like your salsa.
Eat immediately or refrigerate for an hour to let all the flavors meld together.
Tina Phan, Multimedia Editor & vegetarian foodie
Goes great with tortilla chips!
