Labor Day Weekend Corn and Black Bean Salsa "Nachos"

The school where Chris teaches has an amazing culinary program. Many of their students graduate to further their education at Johnson and Wales or the Culinary Institute of America, and the lunches he eats on a daily basis compare to some gourmet restaurants we've been to.

That hasn't been the case at Amy's school until recently, with the hiring of "Chef Dave" a couple of years ago, and the new addition of "Chef Debbie," both of whom are turning the school's culinary program upside-down (in a good way!!!). We non-culinary teachers got a taste of things to come Friday afternoon when a school-wide email advertised samples of "Labor Day Weekend Corn and Black Bean Salsa" for immediate noshing along with some conveniently packaged for us take home. Oh happy Friday!!!

Not ones to simply dip a chip, Chris and I took this delicious salsa to a whole other level by making nachos with it, using corn chips (Fritos to be exact) to heighten that delicious summer corn flavor. We laid out some corn chips, topped them with a cup of the salsa and some shredded cheese, and broiled them until the cheese melted. A fabulous snack, indeed! We saved the rest for our Labor Day BBQ with neighbors D and J who loved it as-is.

Laid out on aluminum foil

Topped with shredded cheese

Brown and bubbly nacho deliciousness

Special thanks to the FCS Kitchens at EHS for the samples and for sharing the recipe, (which I have typed verbatim below)!

Labor Day Weekend Corn and Black Bean Salsa

5 ears corn on the cob, grilled or roasted
1 clove garlic, minced
3 Roma tomatoes, diced 1/2 inch
1 pepper (red, yellow or orange), diced 1/4 - 1/2 inch
1 small red onion, diced
8-10 sprigs cilantro, chopped finely
4 stalks chive, chopped
2 15-ounce cans black beans, drained and rinsed
1 teaspoon white vinegar
1/4 cup freshly squeezed lime juice (the juice of 2-3 limes)

Cook off the corn on the cob; cut kernels off and place in bowl. Drain and rinse black beans and add to corn. Dice to spec the tomatoes, peppers, and red onion and add to bowl. Mince garlic and add to bowl. Remove cilantro leaves from stem. Discard stems. Chop cilantro leaves and place in bowl. Add to bowl the white vinegar and lime juice. Mix all ingredients. Place in presentation bowl and garnish with chopped chives.


Steph said...

Why have I never thought to use fritos for nachos? BRILLIANT!!

Stephanie @ Eat. Drink. Love. said...

This looks so good! I would love to eat some of these right about now! Love the use of the corn chips!

Lindsey@lindselicious said...

Yum! I love the idea of making the nachos fresher by using these ingredients.

Eliotseats said...

This salsa looks fantastic. How lucky you are to have chefs on staff!!!!! (My hubby loves fritos so we will try this!)

Happy When Not Hungry said...

These look amazing!

Lomo said...

Salsas of all kinds are just so darn tasty. I love corn and back bean...this looks fabulous. I am a sucker for nachos, if I see them on a menu, I have to try them!!

RavieNomNoms said...

I love this! Yummy nachos...I am such a sucker for nachos...

jck said...

I didn't get there Friday for the salsa, but I did make it there today for corn chowder--and it was delicious! Go FCS!

Anonymous said...

Why didn't you tell your latin II class that you had a blog? You would have gotten a lot more subscribers!

Cheryl and Adam @ pictureperfectmeals.com said...

We've never met nachos we didn't like! Great use for a delicious salsa!