i&amm: quick & easy salsa.

last summer, i interned in manhattan. it was without a doubt, the best summer of my life. financially though, i can’t say the same. in order to offset working for free while living in one of the most expensive cities in the world, my friends and i had to come up with more economical ideas for fun. one of these was a pot luck dinner, to which i brought an easy to make homemade salsa and tortilla chips. i think it was a hit since it was requested again for a group picnic in central park during the philharmonic. recently, i made it for dinner for some of the boys i live with. it’s my go-to snack — simple, inexpensive, and fun to share! other than being served with tortilla chips, i top salads with it or have it over a bed of brown rice for a similar to chipotle burrito bowl-esque taste.


— 1 package of grape tomatoes
— 1 can of sweet corn
— 1 can of black beans
— 1 medium red onion
— 1 lemon
— 2 cloves of garlic
— 1/2 bunch of cilantro
— salt and pepper to taste

1. start by rinsing the tomatoes and quartering them into a large bowl.

2. peel the red onion and slice it in half. lay the onion, flat side down and make horizontal cuts, not fully through. slice vertically for bite-sized pieces.

3. open the can of corn and drain water. DO NOT RINSE!

4. open the can of black beans and RINSE THOROUGHLY!

5. mince garlic as finely as possible.

6. break off half of the cilantro. cut the stems and discard them. then chiffonade the leaves.

7. cut the lemon in two, and juice one half over your fingers to catch seeds.

8. add two tablespoons of olive oil, salt, and pepper. fold everything together and enjoy! the salsa will stay good for up to a week in the fridge!

iron chef dao

listening to: “happy” — leona lewis
current read: little earthquakes — jennifer weiner

1 Comment

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