Black Bean Salsa
With the abundance of tomatoes and onions coming from the CSA, and my small garden, it seemed like the perfect time to make some salsa. This is a good spin on the traditional tomato salsa which is often quite time consuming to prepare. Next time I would add more tomato, a bit more spice, and maybe my own “mexicorn” concoction. This recipe is definitely worth trying out and it is so simple anyone can quickly make it.
- 1 can of black beans- rinsed and drained
- 1 can of mexicorn- drained. 2 diced tomatoes
- 1 peeled and diced avocado
- 1/2 red onion chopped
- 1 package of good seasonings italian dressing mix
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar
- Adding cilantro and green onions is optional
Whisk good seasons with oil and vinegar, set aside. Mix all other ingredients in a large bowl. Pour dressing mixture all over and toss to combine. Add cilantro and green onion-if desired. Cover and chill for 4 hours. Serve with tortilla chips.
Homemade Spicy Dill Pickles
With the abundance of cucumbers coming in from our farm share I thought it would be interesting to give pickling a shot. So I snagged this recipe (below) from Epicurious.com and hit the kitchen. In 10 days after the pickling has pickled I will report back with how they taste… In the mean time I can say that they smell delicious.
Ingredients
12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
Preperation
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
