Looking for a recipe on Google can be, to use a phrase from TV detective Adrian Monk, both a blessing and a curse.
On the one hand, you can type in something as vague as “chicken casserole” or as specific as “chicken casserole with cheese, water chestnuts and almonds” and either way, you’re going to get hundreds of links to recipes for said casserole.
And that’s a wonderful thing if you’ve time to sift through a pile of websites and look at ingredients and reviews and nutritional information.
But it’s not such a great thing if you’ve got 10 minutes to decide what you’re going to put on the table for dinner that night.
One day last week, my husband sent me an email saying he wanted our new favorite Cajun-baked catfish for dinner. He also said he wanted to make a tangy cole slaw from a recipe we found last year that we really like.
I figured I’d pick up a bag of frozen fries at the store and bake them to round out the meal.
But then he announced he wanted black bean salsa with the meal. I told him he was on his own.
He puttered around the Internet and finally found two recipes he liked. He sent the two links to me and asked which one I preferred. I checked the ingredients and looked at some reviews and determined the one from www.kraftrecipes.com was the way to go.
We made this salsa and it was outstanding. Charlie used it as a bed for the catfish, but we also used leftovers as a dip for tortilla chips. It was fresh and garlicky and will be even better when the fresh tomatoes come in this summer.
Winter Black Bean Salsa
1 can black beans, drained
1 can whole kernel corn, drained
3 Roma tomatoes, chopped
1⁄4 cup chopped red onion
1⁄4 cup fresh lime juice
1 envelope Good Seasons Garlic & Herb Dressing Mix
2 tablespoons chopped cilantro
1 fresh jalapeño pepper, minced
1⁄4 teaspoon ground cumin
Combine all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.
Ginna Parsons is the Daily Journal’s food/home/garden editor.