I bet I can make you so jealous….

Tonight and tomorrow night I get fantastic accommodations and meals in….. a dorm!

And if you can’t tell, I am being sarcastic. This is just one more part of be a graduate student:

Chaperone high school girls for two nights….

This weekend is our band festival for three high schools and one honor band (made up of high school students.) I think there are six concerts, numerous workshops, and events everywhere which equals- I run, run, run for two days straight!

So, on the fact that I posted about these beautiful burritos yesterday and the theme for the next two days is “fast”, the food of the day is: Salsa! (super fast salsa that is.) We always buy our black bean and corn salsa and I never really thought to make some until I was rummaging through my freezer and found a half bag of corn. Corn+Beans+Tomatoes= delicious salsa.

What is even better about this salsa? You throw (or gently place) all the ingredients in the bowl, stir for 5 seconds, and voila-la: Salsa! See- I told you this was fast!

Black bean and corn salsa

Preparation 15 mins 2017-09-19T00:15:00+00:00 Serves 1 cup     adjust servings


  • 1 can black beans
  • 2 cup corn
  • 1 can rotel, drained
  • 1/4 cup fresh cilantro
  • 1/2 small red onion
  • 2 tablespoon sugar
  • 2 tablespoon lime juice
  • 2 tablespoon serrano chile
  • 1 clove garlic


  1. Combine all ingredients in a bowl except for lime juice and sugar- stir to combine. Add enough sugar to make it as sweet as you want and add enough lime juice to make it as tangy as you want (we liked a little of both!)
  2. Enjoy right away or let sit in refrigerator for 1-2 hours to combined flavors.


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