I don’t usually write about the Superbowl. Heck, I wouldn’t usually even know it’s going on, but this year it is a Very Big Deal around here. After 43 years, the Saints have made it into their first Superbowl, so there’s about 43 years worth of celebrating to do, and if there’s one thing New Orleans does better than anyone else, it’s celebrate.
That celebratory spirit can be felt even as far away as Jackson. We’ll be partying with our friends S and J, who were so confident that the Saints would make it to the big game that they gave us this enormous black and gold, handmade platter for Christmas (along with a not-so-subtle hint that they’d like to see it on the blog!) I’m bringing it to their house filled with three Superbowl dips: Who Dat Hummus, Geaux Guacamole, and this tomatoless salsa with spicy Louisiana flavors. Geaux Saints!
Saintly Black and Gold Salsa
- 4 cups cooked black beans well rinsed and drained
- 2 cups corn kernels fresh, frozen, or roasted
- 1 yellow bell pepper seeded and diced
- 1/2 cup red onion minced
- 2 cloves garlic pressed
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 1/2 tablespoon Tabasco or to taste
- 1/2 teaspoon Creole seasoning or to taste
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon agave nectar or other sweetener
- Mix the black beans (well-rinsed for best color), corn, and yellow pepper in a large bowl. In a small bowl, mix the remaining ingredients and pour them over the bean mixture, stirring gently to combine. Allow to marinate for several hours for best flavor. Serve with baked tortilla chips.
2.5 points per serving.