NEW CASTLE —
A highlight of my working day is receiving a contribution to Culinary Conversation.
Anita Guyton, a Volant shop owner, was kind enough to pass along two recipes she obtained from the back of a can of tomatoes — black bean salsa and cheese grits.
Anita emailed that the black bean salsa is delicious.
“It’s a great side dish, or in my case, lunch,” Anita said, adding, “So easy to put together, too.”
It sounds refreshing and light enough for lunchtime.
I love black beans, cannellini beans, kidney beans and others that are so versatile. I searched and found another recipe using black beans that includes chicken. It also has yellow and red peppers, which are packed with nutrients.
I’m also a huge fan of grits. Although it’s associated with Southern cooking, the instant version makes it easy to prepare all kinds of dishes.
On the “keeping it light theme,” today’s selections include baked “french fries.” I stopped making “real” fries years ago but this version is easy and tasty, and cuts down on the fat.
And then there’s an angel food cake dessert. This one, though, has heavy cream, Heath bars and hot fudge sauce. There’s a reason it’s call angel food and this recipe sounds extra heavenly. It’s on my to-make list.
Culinary Conversation is always on the lookout for new and older, cherished recipes from you — our readers.
All signs point to warmer weather. Why not share your favorites using spring/summer vegetables and fruits? And if you slip in a pie recipe using fruits, you will get no complaints from me.
I can’t wait to see who will be the next guest contributor.
Anita Guyton’s Black Bean Salsa
- 15 oz. can black beans, drained and rinsed
- 10 oz. can RoTel tomatoes and green chilies, drained
- 1/2 cup canned corn
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1 tbsp. lime juice
- 1/4 tsp. ground cumin