The week wasn't a total loss...

So I spent some time in Florida in the past two weeks. I wish I could say that it was the best trip ever, but it was rainy and cold and there were freeze warnings, so my first trip to Florida left a lot to be desired. I arrived home on Thursday night, and have to say the remainder of the week was simple, laid back and I wish it was the weekend again already! I got a lot accomplished, taxes filed, laundry done, recipe for my blog, came up with a brilliant idea for my cookbook, but best of all I ate. Friday night, Dan made eggplant lasagna, I thought it was delicious, he is not so convinced. Saturday I went for a long, 2 hour walk/run at the park (where my cookbook idea was born) and then hung out around the house and went to bed early. Today was a great day. I whipped up some Black Bean Salsa this morning to have around the house this week, as I will be in town all week and it's a fairly healthy snack, then brunch at LOLA. Ah, LOLA, it's been a while. Benedicto and Mexican Mimosas! Dan had the special, which at first description left some doubts in my mind. Basically it sounded like soggy tortilla chips and a deep fried hamburger. It, on the contrary was very good, and he really was happy with his choice. We ran some errands and sat in the hot tub for a good chunk of the late afternoon. Ah, what a great way to spend a Sunday. Anyway, I've rambled enough so here's the recipe for my Black Bean Salsa, I know it's a little late for the Big Game, but I think it's great anytime, besides it reminds me of summer, and who couldn't use a little summer in the middle of February!

BLACK BEAN SALSA

1-15oz. can black beans, rinsed and drained

1-16oz. can white shoepeg corn, rinsed and drained

Juice and zest of one lime

Drizzle of olive oil

1 1/2 teaspoons ground cumin

1/2 cup red onion, diced

1/4 cup cilantro, chopped

1 garlic clove, minced

Salt and Pepper to taste

1 cup tomatoes, chopped

1 jalapeno pepper, chopped

Combine all the ingredients in a glass bowl. It's best if made a day before you actually want to eat it, as it gives some time for the flavors to fully develop. Serve with tortilla chips.