Old friends and brand new visitors alike- welcome, welcome, welcome to the ‘ole blog as we break bread together for the second Virtual Vegan Potluck! I love it when food and people come together, especially if the people are focused on socializing. This makes it easier to get more than my fair share of the grub!
With so many dishes to sample from the many participating bloggers, I’d like to offer you a quick bite of the Earth shattering appetizer I’m sharing before kicking you out the back door and on to your next stop on the Munchie March.
If we’ve not met before, I am Jason- father, husband, teacher, and for the last year, veganaut. I hope you’ll take a moment to follow the blog, the Facebook Page, Twitter, Pinterest, and anything else that would help you stay connected to the fun. Many moons ago when we pulled off the first VVP, I shared the super secret family recipe for guacamole. This time around I am proud to share another Shannon Special: Emergency Black Bean Salsa.
This versatile “EMERGENCY” dish is perfect for when your mother-in-law gives you a five minute warning before popping over with friends… or when your husband asks you to prepare a little something for a work related luncheon 15 minutes before he leaves for work… or when you promise to prepare an appetizer for a Virtual Vegan Potluck but keep putting it off until all of a sudden it’s the midnight before the big day and you need a quick and easy dish to share. You know, hypothetically speaking.
This black bean salsa is a winner with corn chips but it can be enjoyed in other ways as well. It can be used as a delicious taco or burrito filling. It can also be traded for goods and services like a currency in some places. There are even some situations when it can be thrown at people like a very messy confetti- but for the purposes of this blog post it should be considered a salsa that you devour by using chips like little shovels.
Today, since the VVP 2.0 is such a big event, we’ll be making a double batch of Emergency Black Bean Salsa. Feel free to cut the ingredient list in half for a normal sized bowl or quadruple it if you are opening a restaurant and you’d like to add this to the menu. This entire recipe can easily be converted so that it is made from locally grown, organic, and fresh ingredients that are better for you, your guests and the Earth. However the shortcut version you see here is specifically meant to be a dump-and-go dish that makes it seem like you spent hours prepping when it really only took moments.
4- cans of black beans (drained)
2- cans of whole kernel corn (drained)
2- cans of RO*TEL (nope, not drained)
4- tomatoes, diced
2- limes, juiced
1/2- giant purple onion, diced
1- big bundle of fresh cilantro, (approx. 1.5 to 2 cups when chopped)
2- tablespoons cumin
salt to taste
3- tablespoons olive oil (optional)
Wash and chop the cilantro in a violent way. Take out your aggression BUT watch out for your fingers. Like every single ingredient listed, feel free to adjust for personal taste. Shannon for instance would put cilantro in everything for every meal for all of eternity so she uses a truckload for this recipe. Since I roll my eyes and moan about how awesome this salsa is, I must agree with her quantity choice.
Juice the limes, or do what we did and get your 11 year old son to juice them. Call it a family activity, but deep down be thankful that you don’t have to do the juicing yourself.
Chop half of the purple onion. Our family recipe calls for green onions (scallions) but for some odd reason they were not in stock when we went shopping. The purple onion is an excellent substitute. Dump the cilantro and onion into a huge bowl. As you can see from this picture, we started with a big bowl but had to switch to a huge bowl later.
Next up, open and drain the cans of black beans. Dump ’em in.
Then open and drain the cans of corn. Dump ’em in.
Then open the cans of RO*TEL and… you guessed it… dump ’em in.
Mix everything together for the first time. Don’t put a lot of effort into it yet.
Add the lime juice, cumin, and if you choose to do so, the salt and olive oil. We add the optional items when sharing with others but often skip them when we are devouring it all ourselves. Then mix the heck out of it.
At this point, it is ready to serve as an emergency dish. It is full of yum and loved by vegans and omnivores alike. However, experience has shown us that putting the whole concoction in the fridge overnight adds a dimension of taste that is worth waiting for. If time permits, toss it on the top shelf and let time work it’s magic.
Serve with chips. Don’t let the picture below fool you. We seldom use dishes in our family. If we didn’t have guests over the chips would be served in the decorative plastic bag they came in and we would all be gathered around the food trough, grunting and jockeying for the best feeding positions. Its a good thing you guys are here helping us add a little class to our meal.
Please know that I want nothing more to launch into a long tirade about Jason and the Veganauts- I’d offer links to other posts, encourage you to stay connected to the blog in a hundred different ways, and basically back you into a corner with very little way to leave aside from faking your own death.
Luckily, I am a fair minded kind of guy and for the good of the VVP 2.0, I am going to kick you out of our back door and on to the next stop along the way. Please enjoy your feast and remember to pace yourself. You don’t want to get to the end and not have any room for dessert.
Thanks for stopping in and I hope you come back for another visit when you have more time to chat.
(to go to the next stop on the food parade click the image below)
(to go the previous stop on the Munchie March click image below)