My family loves a good Tailgate Party. This year is no exception. We serve traditional items and have lightened them up a bit.  There’s always some veggies and fruit around, but I like to have a couple of healthy options. Who wants to feel too weighted down on a beautiful autumn day in Bloomington , Indiana…. I don’t.   I’ve made this a couple of times and now it’s in the rotation. This is super easy and travels well. Make it for your next tailgate party.  See this recipe in action and other items we like to make as my plate your plate goes on the road this weekend. Check out my Field Trip post on Sunday.

Spicy Chipotle Black Bean and Roasted Corn Salsa

Makes 1 1/2 quarts

1 can organic black beans, drained

1 small red onion finely chopped

1 red pepper finely chopped

1 cup grilled or roasted corn

*approximately 2 ears (fresh is best but frozen fire roasted corn works well)

Fresh cilantro

Chipotle Dressing

2-3 chipotle in adobe sauce

2 tbls honey (add more if needed)

1 tsp apple cider vinegar

juice and zest of one lime

1/4 cup neutral oil like grapeseed

Combine in a mini blender. Check seasonings and if it’s balanced with heat and sweetness.  Add honey if needed.  This will make more than you need use about 1/2 for the salsa. Keep the rest for marinating chicken or beef.  Keeps one week refrigerated.

Method:

Add all items in a bowl. Mix well, add dressing, over veggies and beans. Toss, add fresh cilantro leaves. I like to serve with blue corn chips. Also it’s fantastic in a halved avocado. A great topping, side dish, on tacos, you can use this in many ways.