Loving. Learning. Engineering. Life.

Monday, April 23, 2012

This may sound corny...

My sister's been trying to get me to start a blog for about a year, but I have never really thought my life interesting enough for other people to read about.  Today was a typical, uninteresting Monday, spent at work, then school, and then in front of my laptop putting together a final presentation on cost estimation of a NASA asteroid mission.  But it turns out today is not so typical.  My hunnie is home from Lackland, AFB with a Texas size appetite, and with only a little green chili venison left from the deer he killed last November, I had to think fast for a filling, healthy accompaniment.  Behold a Southwestern take on canned corn, cooked in an iron skillet.  Probably the most delicious thing I've cooked in the last 6 months.  It was this strange combination of unmanned spacecraft cost estimation and a side of corn and black beans that made me realize, my life actually is kind of interesting.

Skillet Corn & Black Bean Salad

1 can white corn, drained
1 can black beans, drained & rinsed
1/4 red onion, chopped
1/2 jalapeno pepper, diced
3 cloves garlic, diced
1-2 tablespoon of your favorite salsa
1 tablespoon butter
sea salt, dash
pepper, dash

Melt butter, preferably in your grandma's favorite skillet.  Add onion and garlic, and cook until starts to caramelize.  Add corn, black beans, jalapeno, salsa, salt & pepper and slow cook for about 10 to 15 minutes.  Serve warm or cold, with a splash of lime juice on top.    Pin It

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