Black Bean and Corn Salsa

This is a really simple salsa that we make for our church meal when we serve chicken tacos for dinner.

During summer months between Memorial Day to Labor about (about 15 weeks), we meet at an offsite meeting house (called Point Pleasant) for our evening services.  Though the drive is only 15 minute away from our downtown main facility, it's a quite a task to prep and transport the food for 300 and then reversing the order to return to our main kitchen after fellowship meal is served.    

We have less than 4 hours right after the Sunday morning service is over until we need to pack our food and load it into our van, so simple but delicious side is a must.   

 Prepping ahead and making simple sides like this is the key on a busy Sunday afternoon;  hope you'll try this super simple salsa that will be great for any summer meal.  

Black Bean and Corn Salsa

Serves 4

1 can, 14 ounces, black beans, rinsed and drained  * (see note for large quantity)

• 2 cups frozen corn kernels, thawed and drained
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1/4 cup cilantro, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon grated garlic
• 2 teaspoons Sriracha  
• 1 lime, juiced and zested
• 2 tablespoons olive oil
• Salt and pepper to taste

Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to combine, then serve. 

To serve 300 as a side:  

8 lbs of dried black beans, cooked, drained

18 lbs of frozen corn kernels, thawed and drained

8 large red bell peppers, chopped

3 cups of chopped cilantro

Equal proportion of lime juice and olive oil  

and remaining ingredients to taste.    

Prep ahead:  

*limes juiced and zested days ahead and frozen; thaw before using

*red bell peppers, onions, cilantro leaves are cleaned and stored in zip lock baggies up to 3 days prior.  Quick chopping on the day of.  

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Coconut-Lime Bars

Every time I mention lemon or lime dessert, I get a quiet groan from my staff baker, C.   No, not because she has an aversion to dessert or anything.   It's just that when you multiply a citrus dessert recipe by let's say x8 or x16, you just gotta squeeze way too many limes or lemons.     

Though we have a Kitchenaid Food Processor, with the juicer attachment, we tend to resort this good ol' wooden citrus reamer.  It's so much more convenient to use and gets every ounce of that tart goodness out.  That means C gets a good arm workout whenever she makes citrus dessert for church while I do other important things like running the dishwasher.  You try getting 3 cups of lime juice; it's not easy and that's why I have the young people doing it.   

These Coconut-lime bars C made last week was especially good.  Fresh tartness of lime in creamy filling topped with toasty coconut.....you did great, C!  Perhaps a commercial manual juicer would make her dessert making life a bit easier..... 

  

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Coconut-Lime Bars
Makes 16 bars
Recipe adapted from Cooks Illustrated

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar
1/8 teaspoon salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice (don't be tempted to use bottled lime juice)

Topping
3/4 cup sweetened shredded coconut , toasted until golden and crisp

Preheat oven to 325 degrees F.

Foil line your 8 by 8 pan, lightly spray with oil spray.  Set aside.

For crust, combine animal crackers, brown sugar and salt in a food processor, pulse until all pieces of cookies are finely ground.  Add melted butter and pulse 3-4 times until it resembles coarse sand.

Pour mixture into foiled lined pan and press down firmly and evenly using a bottom of a measuring cup.  Bake until crust is golden brown, about 15 minutes.  Set aside to cool while making the filling.

Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined, add lime zest, salt, and egg yolk until incorporated.  Using a rubber spatular, add lime juice and fold in until combined.

Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown).  Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.

Using the foiled edges, gently lift the cheesecake out of the pan, cut into 16 squares, top with toasted shredded coconut flakes and serve.

Note: for full size 2" deep full size steam size pans (or hotel pans), multiply recipe by 3 for each pan, which will yield 45 servings if cut 5x9