Happy Canada Day!!
Well what a mad couple of weeks it’s been! Between the whirlwind of the EU referendum (and the ensuing turmoil it seems to have stirred up on both sides), and the end of the school year, it’s all been a bit of a roller coaster. But today was the last day of school. The summer holidays have begun and it’s a day to celebrate! So I’m kicking off the summer with the sizzle of some Black eyed salsa!
This summer is a bit momentous in our house. Our eldest has just finished nursery, after the summer it’s off to Primary One; full time school. In light of this exciting and crazy time, I’ve decided to take the summer off from the blog so we can spend the next few weeks together. So this will be my last post until the end of August, at which point I will be back with renewed energy and a mind filled with recipe ideas!
This recipe for black eyed salsa is one of my very favourites which is why I settled on this one to see Roots & Wren through the summer. This salsa is vibrant, fresh, and has a bit of a kick. It’s a fantastic dish to take along to a barbecue, and because it’s loaded with beans, is a satisfying meal in its self with some tortilla chips or flatbread.
So with that, we’re off to summer fun! I hope your summer is a spectacular, sunny, and joyous one.
I’ll see you all in a few weeks!
- 75g or 1/3 cup dried black eyed beans, cooked according to package instructions, and cooled
- 1 dried chipotle pepper, finely chopped and soaked for 30 min. in 1 Tbsp hot water
- 75g or 1/2 cup tinned corn kernels, drained and rinsed
- 4 tomatoes, diced
- Big handful of fresh coriander leaves (cilantro), coarsely chopped
- Salt to taste
- In a large bowl combine all of the ingredients, including the soaking water from the chipotle. Stir it gently but thoroughly until it’s well combined. Season to taste.
- Store for a couple of days in an air tight container in the fridge. If possible store it for a few hours before serving to allow the flavours to develop.