When I lived in LA a friend organized “Sundays at Seven.” A weekly ad hoc gathering of friends meant to extend the weekend and divert attention from returning to our challenging work environment the following day. We would enjoy margaritas, food and conversation.
I’ve continued this tradition in Boston where some of my neighbors are also good friends. Last night was our first Sunday at Seven in 2009. The menu as is custom was by theme not assignment. Bring whatever you want, but think Latin. The tables were filled with mojitos, spicy lemonade, salsas, and fried plantains. A former chef my friend James brought maiz asado (grilled corn with allioli, garlic, and Manchego cheese).
Following is my recipe for homemade corn, bean salsa.
Corn & Black Bean Salsa
1c cooked black beans (I follow the ingredients on the bag or in Mark Bittman’s instructions and let sit overnight)
1 11 oz. can whole kernel corn, drained
3 or 4 medium tomatoes, chopped (depends on the consistency you want)
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro
3/4 c. diced red onion
1 clove garlic
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
Combine all ingredients. Cover and chill for at least one hour. Serve with chips.