Black Bean Salsa (8)
Finally, a recipe for you all!
* 2 cups black beans
* Scant 2 cups cooked/cooled sweet corn
* 2-3 diced tomatoes
* 2 diced avocados
* 1 large/2 small bunches diced scallions
* 1 or 2 red/orange/yellow sweet peppers
* 1 cup (more or less) cilantro or Italian parsley, coarsely chopped
* Salt and pepper to taste
* 1 tablespoon olive oil
* 1 tablespoon balsamic vinegar
Toss as little as necessary. Let sit room temperature for 1 hr. before serving. Serve with tortilla chips.
This is a recipe in our family cookbook, and my uncle's commentary goes on to say:
'Take a moment or two to really analyze your experience as you take the first several bites, before abandoning yourself to filling your belly. As with any asthetic experience, intelligent eating is driven by thoughtful analysis. As a great painting bears frequent viewings, intelligent eating is driven by thoughtful analysis. Indeed, I believe that God reveals his character to us through cooking and eating. Cooking is an act of giving, driven (ideally) by the nobel desire to please your guests. Cooking is an embodiment of God's most basic blessing, that of food. And God reveals his character to us in the act of eating, if we just take the time to pause in our gluttony to understand and appreciate it. That spicy ping, that unexpected pow, that satisfying roundness, that familiar sweet crunch are all expressions of God's incredible creativity, his desire to fill our lives with rich fullness, and ultimately his love for zesty, full living. So make some salsa, and praise the Lord by enjoying it.'