It seems I’ve been sharing quite a few of these lately. One of the great things about blogging is that I make a conscious effort to actually chronicle what I cook. This means that all these throw-together recipes are getting recorded. I always feel bad when I share a dish with someone and then they ask for the recipe, and there isn’t one, so this is a case where I actually measured, mixed, tasted, and then wrote it down to share.
Last night for dinner we broke out of our Wednesday night soup-in-the-crock-pot rut and made salad. It’s finally looking like salad weather, and I opted to make a taco salad after seeing this one over at Kalyn’s Kitchen. I had taco meat already in the freezer, so I pulled some out to thaw, assembled the veggies of the salad and then headed out for ballet class. When we got back home it took seconds to heat the meat in the microwave and dump everything onto a plate. The best part was that it was a hit. Abigail LOVED her taco salad and gobbled it up. Zander wasn’t crazy about the idea of meat and chips on his salad, so he just sprinkled some cheese on and had the chips on the side. The salad was refreshing and delicious and really hit the spot.
But wait, there was supposed to be a recipe…
This recipe is a perfect side dish for taco salad night (or enchilada night, or roast chicken night, or…) and it also makes a nice addition TO a taco salad. This side dish for Black Beans and Corn is so simple, yet so wonderful. The sour cream and salsa together do something magical and meld with those black beans and corn and create magic. I’ve used every kind of salsa you can imagine, and each one works beautifully. My favorite though is a nice Salsa Verde– packed with tart tomatillos and cilantro.
Do try this, it’s a prefect accompaniment for just about anything, and you won’t be disappointed.
Black Beans and Corn
1 can corn — undrained
1 can black beans — drained and rinsed
1/4 cup salsa of choice
1/4 cup reduced fat sour cream
Cook black beans and corn in a small pot until heated through.
Add salsa, cook 2 more minutes.
Remove from heat, stir in sour cream and serve immediately.