This sweet and tangy corn salsa is as easy to make as it is to watch disappear. With sweet yellow corn, black beans, pimentos, and bell pepper, what’s not to love?
If you’ve been paying attention, you may have spied the new CW bakeware by CorningWare in my posts this week. CW is a new line of bakeware from CorningWare that comes in an array of vibrant colors and sizes (purple, blue, green, yellow, and red & 3 quart, shallow 1.9 quart, 1.5 quart, and 20 oz.). What first excited me about this bakeware were the colors, especially the purple ;-). It didn’t hurt that they also net together for compact storage – something I battled with constantly in my apartment’s tiny kitchen.
I made a sausage and egg breakfast casserole in the blue 3 quart baker, an asparagus & wild rice casserole in the green 1.5 quart baker, and today I am sharing a recipe for an easy corn salsa displaying in the blue 1.5 quart and red 20 oz. bakers. Although this salsa does not require any oven-time, I wanted to show off that this bakeware is just as good at serving food as it is at baking. As for the salsa, the recipe is from my PhD advisor’s wife. Whenever she made it for any event and I would be found hovering over it. Under my watch, it disappeared as quickly as it was made.
What you would make in the CW bakeware? Tell me using the Rafflecopter widget at the bottom of this post and you will be entered to win your own set!
P.S. For those of you wondering, I qualified in the B1 group for pickleball. There are 5 groups starting with C, B2, B1, A2 and then A1 is the best. So I’m i the middle of the pack. I was told I could easily move up to A2 with just a little more practice. Maybe in another month if I’m still without a job…
EASY CORN SALSA
Makes 4-1/2 cups
2 (15 oz.) cans yellow corn, drained
1 (15 oz.) can black beans, drained and rinsed (optional)
1 (4 oz.) jar pimentos, drained
1/4 cup chopped bell pepper
1 stalk green onion, chopped
1/4 cup sugar
1/4 cup white vinegar
1/4 cup olive oil
- In a large bowl stir together the corn, beans, pimentos, bell pepper, and onion.
- In a small bowl, whisk together the sugar, vinegar and oil until sugar is dissolved. Pour over vegetable mixture and stir.
- Cover and chill completely in the refrigerator. Serve with Frito Scoops.
Source: Adapted slightly from Kelly Rogers.
Disclosure: I was provided with complimentary product and a $25 gift card by 3rd Floor Social. However, all thoughts and opinions are my own.
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