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College Football & Black Bean & Corn Salsa

September 8, 2011

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IT’S FOOTBALL TIME IN THE UNITED STATES!
DH has had a great start to the season – his Mississippi State Bulldogs won their first game.
Thursday evening games are the pits! It’s not about the crowd, it’s about the money, because fans can’t get to the games with Friday being a workday.
Friday games are the pits! Friday is supposed to be high school football night!
Saturday! Saturday is college football day!
Sunday? Absolutely not! That is Pro-Football day. Sunday & Monday.
Tuesday? Yep, some nutcase in a New York City network television office suggested having colleges play an occasional Tuesday game & you guessed it. The conferences agreed.
Wednesday – I don’t think I’ve seen anyone try to schedule a Wednesday night game. Yet…

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Happy football season. Hope your team plays well. Hope Mississippi State has a fantastic season – DH is a happier camper when the Dawgs win.

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Black Bean & Corn Salsa

Down south, tailgating at football games is an art form with a bill of fare taking weeks to plan, days to prepare & no time at all to eat! Find the stadium seats, the tailgating blankets & tablecloths, pack the football & Frisbee for the kids to toss around & make sure the cooler has enough ice!

Ingredients:

  • 15 ounce can Black Beans, drained & rinsed
  • 1 cup frozen Corn Kernels, thawed
  • 1/2 cup Red Bell Pepper, coarsely chopped
  • 1/2 cup chopped Tomato
  • 1/4 cup chopped fresh Cilantro
  • 3 Tablespoons fresh Lime Juice
  • 8 small Green Onions, chopped (include white & green stem)
  • 2 Tablespoons Balsamic Vinegar
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Cumin

Instructions:

  1. Mix all ingredients well & refrigerate overnight to allow flavors to blend.
  2. Serve with tortilla chips & crudités.

Makes 5 cups.

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