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.

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ingredients:
— 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

steps:
1. start by rinsing the tomatoes and quartering them into a large bowl.
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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.
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3. open the can of corn and drain water. DO NOT RINSE!
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4. open the can of black beans and RINSE THOROUGHLY!
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5. mince garlic as finely as possible.
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6. break off half of the cilantro. cut the stems and discard them. then chiffonade the leaves.
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7. cut the lemon in two, and juice one half over your fingers to catch seeds.
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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!
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xoxo,
iron chef dao

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

1 Comment

    Wow! I have never been more attracted to you my hott friend!!

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