Abundance of summer CORN???? Try my Black Bean-Corn Salsa recipe...

Abundance of summer CORN???? Try my Black Bean-Corn Salsa recipe...

Sometimes you need to stay HOME. When we are at home, we enjoy cooking together nearly every evening. This is my stress relief and for Greg - a chance to spend more time with me! ha! ha! Seriously, cooking is a passion for both of us!

We are peak season for CORN here in the Sacramento Valley. If you have an abundance of corn and have had many, many, many ears of corn on the cob in the past few weeks and need a change* -- this recipe for a you! (*With the exception of our friend Dr. Pepper, we have personally witnessed her eating multiple ears of corn, every day for a week straight!!)

Black Bean-Corn Salsa Makes about 4 cups

1/2 to 1 tsp Geasoning (or your favorite seasoning blend)
1 to 2 tsps Key Lime juice or lime juice
2 TBSP olive oil or canola oil

5 ears of corn, cooked & cut off the cob, break up into smallish pieces (boiled or grilled)*
*OR 1 (16 oz) bag of frozen corn, thawed and drained will work, too!) 1/2 cup (4 oz.) prepared salsa, use your favorite brand & heat level
1/4 purple onion, chopped
1 (15 oz.) can black beans, rinsed and drained well

Mix first 3 ingredients together in a medium bowl until no longer grainy. Add the next 5 ingredients and toss to coat evenly with the vinaigrette. Let flavors marry at least 1 hour. May refrigerate in a covered air-tight container for up to a week. ENJOY! --Sabryna & Greg Roberson, Sacramento, CA - August 2009.

The photo above is 2 types of quesadillas: (1) Mi Abuelita Bonita '8-Grain Wheat Tortillas' with smoked pulled pork and shredded cheese & (2) Mi Abuelita Bonita 'New Mexico Red Chili Corn Tortillas' with Maui Marinated Smoked Chicken and shredded cheese.

http://www.abuelitabonitatortillas.com/ **Our FAVORITE tortillas!!