Christmas on the Side for Cinco de Mayo

Montereys in Albuquerque

Saturday was Cinco de Mayo day. A holiday that has become more popular in the U.S. than its original country of Mexico. Maybe it is because we like Mexican food and a day to celebrate with Mexican favorites, or our versions of them, is fun.
"Christmas on the Side" was a new term to me last fall when we were offered the choice in Albuquerque, New Mexico while touring the Pueblo Cultural Center. An offering of both red and green salsas to top the entrees. And I discovered I like the green! It is always good to stretch our tastes experiences.

This recipe for Corn and Black Bean Salsa is from our current Walk Kansas program of KSU's Research and Extension. It is also another way to add vegetables to our meal plan. We served it over Montereys that were spread with refried beans and covered with taco seasoned ground beef.

Christmas on the side -
red and green salsas

CORN AND BLACK BEAN SALSA

Ingredients:

1 15.5-oz can black beans drained and rinsed

2 cups frozen corn

½ cup fresh cilantro, chopped

¼ cup green onion, chopped

¼ cup red onion, chopped

1 clove garlic, minced

½ cup fresh lime juice

1 ½ tablespoons vegetable or olive oil

1 – 2 teaspoons ground cumin (according to your taste)

1 ½ cups chopped tomatoes

salt and pepper to taste

Directions:

1.     Combine all ingredients except tomatoes. Chill for 2 hours.

2.     Add tomatoes and serve.

Nutrition Information per ½-cup serving:

80 calories

13 g fat (0 g saturated fat; 0 g trans fat)

13 g carbohydrates

4 g protein

Our family's version of Cinco de Mayo

4 g fiber

60 mg sodium