Black Bean Salsa

During our vacation, each family took turns setting up, cooking, and cleaning up for dinner. This worked out very nicely. The responsibilities were shared, and there was lots of great food. Each family got an evening off too.

I wanted to keep our night of cooking simple, but wanted something really good too. This is the menu we used.

Grilled Chicken Soft Tacos with cheese, lettuce, salsa, and sour cream.

Black Bean Salsa with tortilla chips

Jessie's Peanut Butter Chocolate Cake

The meal was frugal and easy, but was also delicious. I bought frozen, boneless, skinless chicken breasts on sale for $1.66 a pound. Almost all other ingredients were purchased at Aldi. I wish I could say I made the tortillas, but I still haven't tried that. I did make the cake and the Black Bean Salsa before we left.

Black Bean Salsa is one of my favorite sides. The recipe makes a large batch, and is fairly inexpensive. It is great for carry in dinners.

Black Bean Salsa
1 pound dry black beans, soaked and cooked about one hour until just tender (or use 3 - 15oz cans)
1 - 11 oz can white corn, drained (I often just use yellow, and frozen works too)
2 - 10 oz cans diced tomatoes with green chilies, drained
2 tomatoes, diced
1 bunch cilantro, chopped
2 cloves of garlic, crushed
Juice of one lime
salt to taste if using dry beans, (usually not needed if using canned beans)

Mix it all up. Chill overnight. Garnish with additional cilantro if desired. Serve with chips or use in burritos.

The night it was our turn to cook, Tim sliced up the chicken, and cooked it on the grill, while I chopped up some lettuce, and set everything out. Voila, dinner! Quick, easy, frugal, and oh so good!


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