Cookish: Snacktime

This salsa was inspired by a creation of my dear friend, Clare.

1 can black beans

1 can chickpeas

1 can corn

1 serrano chile

1 medium tomato

1/4 onion, chopped

4 garlic cloves

olive oil

lime

pepper

salt

Drain & rinse the beans and drain the corn; mix them all together. Core & quarter the tomato. squeeze out the seeds. Pre-heat the oven to 350. Put the chopped onion, garlic cloves (unpeeled), quartered tomato, and serrano chile (with the stem end chopped off) on a foil-line baking sheet or cake pan. drizzle with olive oil and salt & pepper and put in the oven for about 25 minutes. Remove the garlic (if soft), tomatoes, & chile. I roast the onions for about 10 minutes more, but that is up to you. Put the tomatoes & chile in a bowl and cover with saran wrap for 5-10 minutes. This will make the skin easier to remove. Remove the skin and chop the tomatoes, chile, and garlic together. Add to the beans and corn, along with the onion and olive oil used to roast the veggies. Add the juice of 1/2 the lime and some lime zest, along with salt and pepper to taste. Fridge to meld the flavors. Yum! Eat with chips, or on a salad, or on fish tacos, like I did! You could certainly add more tomatoes or onions to your taste, but the one chile does add uite a bit of heat, so be careful upping that! You could even remove some of the seeds if you are worried about it being too hot.