Saturday, May 12, 2012
On Memorial Day weekend 2 years ago I was at the South Georgia Motorsports Park in Valdosta, Georgia with my husband and our friends. Hubs was drag racing our 74' Dodge Challenger in the PRO class. It was hot. When I say hot, I mean hotter than hell. There was no getting away from the extreme heat that weekend and it's the last time I've gone to Georgia for any racing. We were set up for barbecuing that weekend which in hindsight just made the extreme heat worse. We each brought our specialty to cook for the group and made one large picnic out of all the food and let me tell you, it was delicious! These folks know how to cook! Our friend Georgia brought a salsa recipe that was served with corn scoops and from that moment on I was hooked! I've changed the recipe to suit our tastes and it's delicious. It's one of those things you really should make the day before to get full benefit of all the flavors but to be honest, we're lucky if it makes it past 30 minutes before it's mostly gone. ♥
The best way to make this is with very fresh, locally grown vegetables. Fresh or canned, the amounts are the same.
1 - 11 oz can White Shoepeg Corn
1- 16 oz can Black Beans
1 - 16 oz can Black Eyed Peas
1 very large Ugly Tomato or about 1 1/2 lbs.
1 tablespoon Minced Garlic
1 4oz can Chopped Green Chilies
1 medium Jalapeno Pepper (optional)
3 chopped Green Onions
2 tablespoons chopped Fresh Chives or, if you prefer, Fresh Cilantro
1 tablespoon Salt
Wash and drain the black beans and black eyed peas. Put them into a large bowl and add the rest of the ingredients and stir. Cover and refrigerate overnight for the best taste. If you're like me, get out the chips or scoops and dig in!
My friend Georgia used cilantro in hers along with 1/2 a bottle of Italian dressing. We prefer the chives without the dressing for a cleaner, fresh taste. Enjoy!