Every month I get to the near end of the month and I’m shocked that the month is almost over. Time goes so fast when you’re enjoying a beautiful summer in New York City. I’ve been so busy that I’ve hardly had any time to cook. Sure, I’ll take the time to make a quick breakfast, or toss together something healthy (but boring). But I’m talking about real cooking for my blog, the stuff I can share and be proud of.
In the summertime I crave cold refreshing foods, like Watermelon, Peaches, Gazpacho, Beet Salads, etc… So the other day I decided to have my boyfriend over, and to make a Peach Tomato Salsa to go on top of Black Bean Cakes. Yummy! I’m a true Georgia Peach, so I feel like I know my favorite fuzzy fruit, and the peaches are great this year; even the ones brought to the city from New Jersey.
I’ll admit though, the Salsa could have had a little more kick to it, and thankfully I had plenty left over to add a kick to. (the photo below is before the “kick” and beans were added)
Soooo, this posting is about the delicious Black Bean Peach Salad that was created from that good ol’ leftover salsa. It gets it’s “kick” from the Red Wine Vinegar!