Sunday, February 1, 2009

Game Day

January, 2009, is now behind us. February is before us. And this being the first Sunday in February means it is time for the Super Bowl (at least in the States). We aren't huge football fans. We don't follow along all season with the various teams cheering on our favorites. But we do always tune in to watch the Super Bowl. I think though the thing we like best about the game, is that it gives us an excuse to have lots of fun food to eat. I lay all of the food out on the table, and everyone just serves themselves whenever they get the urge for something to eat. Mexican food has been our tradition for several years. At the top of the menu are chicken fajitas, followed by Mexican rice, refried beans, chips and salsa, guacamole, a fresh vegetable tray, and last, but certainly not least, is my black bean salsa. I came across this recipe a number of years ago in a Taste of Home magazine, and it was a hit right from the start. It is one of those recipes (at least in our mind) that it is hard to stop eating once you get started. It does need to sit for a couple of hours before serving to give all of the flavors a chance to blend. Since it is a favorite of ours, I thought I would share the recipe with all of you. And as a side note, I didn't forget to add dessert to the menu. I am making a lemon jelly roll that I really need to go get started right after I finish this post.

Black Bean Salsa

2 cans (15 oz. each) black beans, drained and rinsed
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (10 oz.) Rotel tomatoes (diced tomatoes and green chiles), undrained
1 (4 oz.) can Ortega diced green chiles
1 large fresh Anaheim chili, seeds removed, finely chopped
2 plum tomatoes, chopped
1 medium red onion, finely chopped
4 green onions, finely chopped
2/3 cup minced fresh cilantro
2 garlic cloves, minced
1/3 cup freshly squeezed orange juice
1 tsp. ground cumin
1 tsp. grated orange peel
1/8 tsp. coarsely ground pepper

Combine all ingredients in a large bowl. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Yield: 8 cups


Sheila said...

We are not huge football fans, either; but I am an ardent fan of black beans and cilantro. This looks like a great lunch even. I have never seen a recipe with orange peel; that must add a great bit of flavor.

Jennie and Julie said...

That is a truly beautiful colorful and the salsa looks marvelous, just like you want to dip a big chip into. I am very much a football fan, and am currently trying to calm down after the game by reading some blogs. Thanks for sharing the recipe.