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Black bean and corn salsa with homemade chips

March 10, 2010
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Serves 4

Black beans have a mild, earthy flavor that tastes good with sweet and zesty tomato salsa. Select mild instead of hot and spicy salsa if you’re serving young children. Dip corn chips into the sauce. Buy baked chips or make them yourself and deliver them warm from the oven. Kids can help by cutting up tortillas with scissors and painting them with oil. Or instead of chips, offer steamy brown rice in bowls with a topping of salsa. Add a sprinkle of grated cheddar, if you like.

CHIPS

8 yellow corn tortillas
Vegetable or olive oil (for brushing)
Salt, to taste

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

2. With scissors, halve each tortilla, then snip the halves into 3 triangles.

3. Arrange the triangles on the baking sheet in 1 layer. Pour a few tablespoons of the oil into a small shallow bowl. With a pastry brush, paint one side of each triangle. Sprinkle with salt.

4. Bake the chips on the lowest rack of the oven for 8 minutes. After 5 minutes check to see if the bottom sides are golden. When they are, flip the chips and continue baking until the chips are golden all over.

5. Line a basket with paper napkins; pile the chips into the basket. Cool slightly before serving.

SALSA

1 can (15 ounces) black beans, rinsed and drained
1 jar (32 ounces) mild tomato salsa
1 1/2 cups frozen yellow corn, thawed

1. In serving bowl, combine beans, salsa, and corn.

2. Stir gently to combine. Serve with the chips.

Allison Boomer

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