Tonight will definitely be one for the books. An ever-so glorious sporting event shall be taking place in Pasadena, California. You know what I'm talking about. And if you don't; well, shame on you. The BCS National Championship Bowl is upon us. And for the first time since 2001, we, the Florida State Seminoles, will be fighting for the prestigious college football title. Friends, to put it lightly, I couldn't be more excited.
While I may not talk about my devotion to Florida State football on my blog very often, it is a passion that holds a special place in my heart. A Florida State University alumni, legacy, and die-hard sports team fan, I've stood by the Seminoles' side, through the good, the bad, and the dreadfully ugly. So I only feel it right that I acknowledge my team's grand success on my blog today.
It honestly makes me cringe and turns me green with envy every time I hear of yet another college friend or acquaintance flying out to California for the big game. As much as I longed to do the same, with so many vacations to my name in 2013, I just couldn't justify the insanely expensive cross-country trip. So I'll be rooting on my team and celebrating our win along with 40-some other devotees at a good friend's home tonight. And there's no question about it; we will be obnoxiously rowdy.
Because football food is one of my favorite ways to indulge, I'm pretty stoked for the spread that I'll be devouring in during commercial breaks. Fresh salsas, melty dips, sandwich trays, and crock-pot meatballs...heck yes, I love it all. But I'm also quite pleased with my contribution to the party. A salsa that has scored fans since the first time my future sister-in-law, Sloan made it. A salsa that has gotten rave reviews every time I've made it too.
Easy to make and seemingly simple in ingredients, this Black Bean and Corn salsa that was created by a lovely lady named Jennifer, boasts killer flavor and texture with every loaded tortilla chip bite. With tons of lime juice, cilantro, and a bit of jalapeño, the mixture is sweet, tangy, and divinely spicy. Perfect for a BBQ, tailgate, birthday party, and yes, a football game, it has certainly earned itself "staple status" in my crowd-pleasing, party food repertoire. Make it once, and I promise, you'll also make it time, and time again. It's that good.
Black Bean and Corn Salsa
Ingredients:
2 cans black beans, drained and rinsed
2 teaspoons chopped jalapeño pepper
1 can Rotel
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon Adobe seasoning
1 10-oz package of frozen organic corn (or 3 organic corn on the cob)
1/2 cup diced red onion
1/2 cup diced red pepper
1 tomato diced
1/3 cup cilantro, chopped
3 tablespoons lime juice
1 tablespoon Chili powder
2 teaspoons Cumin
Directions:
Mix together and serve with tortilla chips. All measurements are to taste, adjust as desired. Best when made 12-24 hours in advance so all the ingredients have time to marinate together.
***Chopped avocado is great in this too. Add avocado right before serving.
