Tex-Mex Foodie

I’m a big fan of ethnic foods. All kinds: Greek, Chinese, Indian, Mexican, Japanese, Italian.

Over the years I’ve attempted recipes for a few of them and I enjoy cooking Mexican style best of all. I have a Hispanic friend who taught me to make refried beans from scratch. My authentic Spanish rice recipe comes from Azteca foods.

Every once in a while I invite friends over for a meal of beans, rice and homemade wet burritos. I even learned to make my own flour tortillas and enchilada sauce. After learning to make wet burritos for a family years ago, I don’t think I’d know how to make them for one.

So I go all “social butterfly” and enjoy the fellowship.

Today’s Foodie offering is a simple dish.Recipe_Tex_Mex_London_Broil

Tex-Mex Black Beans
Makes 4 one-cup servings

16 oz. can black beans, drained and rinsed
15 oz. can corn, drained and rinsed
½ c. chunky salsa (mild, medium or hot; your choice)
Juice of one lime
1-2 tsp. cumin
1 T. olive oil
Salt and pepper to taste

Just toss all the ingredients together and warm thoroughly in the microwave.

Although the dish is meant to be warm, you could make it a salad by adding greens of your choice and tossing together with a little more salsa or some ranch dressing. If you prefer using dry beans, use enough for the equivalent of two cups canned beans. Another healthier choice is using fresh or frozen corn.


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