Thursday's Tea Selection + Black Bean Salsa Recipe

Today definitely felt like a tea day. In fact, I drank it pretty much all day at work. I also enjoyed my tea this afternoon with a delicious Clif Nectar bar. This one is totally delicious!

I'm having myself another cup while I enjoy some new books about food, cooking, and love, coupled with a bowl of fresh fruit. The blueberries are the last of what came from my Stillman's CSA this week. Man were they delicious, and chock-full of antioxidants!

This fruit bowl is one I bought in Bermuda at a pottery store. The inside color of the bowl is exactly the color of the ocean!

I'm digging the Equal Exchange Red Rooibos tea with some local honey. This past winter, Equal Exchange was one of the supporters of the NOFA winter conference's potluck lunch. They graciously donated hundreds of tea bags. As the food coordinator, I was able to snag the few leftovers and am still enjoying what I have left!

Dinner tonight was grilled chicken with Arizona rub (straight from the Tucson Farmers' Market!), kale chips, leftover potato salad, and some black bean and corn salsa. It went well over the chicken, but I could also see it being used as a topping for nachos as an alternative to chili.

Black Bean and Corn Salsa

1/4 cup red wine vinegar

1/4 cup olive oil

1 tsp cumin powder

1/2 tsp cayenne pepper

1 tsp salt

1 Tbsp sugar

1/2 vidalia onion, chopped

1 can black beans, drained

1 cup frozen corn, thawed

Mix vinegar, olive oil, spices, and sugar in a bowl. Add chopped onions, beans, and corn. Serve with tortilla chips or over chicken. NOTE: Chopped mango would be an optional but incredible ingredient to add to this salsa.

Find my recipe and other black bean recipes on Foodista.com  

TGI- almost F! :-)

What's your favorite tea to drink while reading a good book? Any book recommendations?