Sunday, May 31, 2009

Corn and black bean pico

One of my favorite rituals of state league happens after the matches: The hosting team brings snacks and drinks for everyone and we sit around in our stinky tennis gear. (This is not as unappealing as it sounds — or, rather, we are all equally unappealing post-play.) I have also been known to cheer on my team at matches I didn't play in and eat a sandwich or two afterward.

For my mixed doubles match last Friday, I brought this pico and got requests for the recipe. So here it is.

Quick backstory: Denise served this at a party once; I loved it. Now I bring it to just about every social thing I’m invited to. It requires a lot of chopping, but it’s fresh, foolproof, and a fan favorite (come on, at least I didn't say "fabulous"). Oh, and it travels well.

Corn and black bean pico
2 cups corn
15-ounce can of black beans, rinsed and drained
1 cup chopped tomato
¾ cup chopped onion
½ cup chopped cilantro
¼ cup fresh lime juice
clove of minced garlic
minced jalapeno (optional)

Mix everything together; I like to make it a day ahead to let the flavors blend. Serve it with Tostitos Scoops — it's easier to eat.

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