My little baby hit 5 months old this past weekend, and I started planning my oldest sons second birthday..where the heck does the time go? I’m getting married in 5 weeks. Life is flying by, even more-so when there is so much going on, and such busy days. This is our last Summer here in Maine with all of our family and friends for a long, long, time. I’m trying to appreciate and cherish every single moment I have with them. I don’t want to miss a thing, because September will be here before we know it, and off we go. It is so bittersweet. My point is, if I get a little sporadic in my posting this Summer, know it is because I’m spending time with my family and friends who mean the most to me and I don’t want to sacrifice any time with any of them.
Alright, I’m done being sappy for today. I hope you all had a wonderful weekend! We had a big party Saturday with all of our friends that went late into the night, and were up early and on the road Sunday morning for a first Communion and party with all of my family. (Like I said, we’re not missing a thing. Even if that means cranky, tired kids!)
My son turns 2 in two weeks (holy crap!) and we’re working on a small party for him..with such a huge wedding and all the planning sucking up my time, a small 2nd birthday will have to do this year, plus his 1st birthday was pretty extravagant! 😉 Either way, it will give me a chance to do a little baking..something Ive been trying to lay off of until after the wedding! hehe
I made this Corn and Black Bean Salsa a few weeks back to munch on and oh my gawd, it ended up being so flipping amazing, I re-made it just to share with you guys! Its SO good! I love hoisin sauce, its probably one of my most favorite flavors. For realz. Probably why these meatballs are one of my all time most made and favored appetizers too! We LOVE them.
I made this salsa, sat there spoon feeding it to my son and I, (who couldn’t stop inhaling it, by the way) then decided to make something even more incredible with it, (which Ill share Wednesday, come back for sure!) I put the rest in the fridge for later. My hubs comes home that night, beelines for the fridge, hes so hungry, opens up the tupperware, and starts just spooning it in his mouth..seriously, cold food? bleh. Hes so bizarre. But he starts going “mm hunny, what is this? its amazing? you have to make it again! I ate it all!” So yah, it was loved all around. Its a great twist on just the classic corn and black bean salsa, and this will for sure make an appearance at many BBQ’s this summer!
A sweet and tangy hoisin glaze coats this crunchy and flavorful Corn and Black Bean Salsa!
Ingredients
- 1 1/2 cups frozen corn
- 1 15-punce can black beans,drained and rinsed
- 1 red bell pepper, chopped
- 1/2 jalapeno, minced (about 2 Tablespoons)
- 1/4 cup chopped red onion
- 2 Tablespoons sesame seeds, toasted
- 1 lime, juiced
- 1/8 cup hoisin
- 1/8 cup honey
- 1 Tablespoon soy sauce
- 1/2 teaspoon roasted ground ginger
Directions
- In a small bowl, whisk together the lime juice, hoisin, honey, soy sauce, and ground ginger. Set Aside.
- In a large skillet, over medium heat, roast the corn until golden brown on all sides.
- Add the black beans, red bell pepper, jalapeno, and red onion. Cook for 3-4 minutes, until warmed through.
- Transfer to a bowl. Drizzle over the hoisin glaze and toss to fully coat.
- Sprinkle on the toasted sesame seeds and toss to mix.
Glaze adapted from: Cooking Light