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Meet Noreen!

Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

INGREDIENTS

2 cups roasted corn removed from cob
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
1/2 cup green onions, sliced
1/2 cup fresh cilantro roughly chopped
1 tablespoon honey
1 jalapeno, seeded and minced
3 cloves garlic, minced
2 tablespoons lime juice
2 tablespoons vegetable oil1 tablespoon taco seasoning

STEP BY STEP INSTRUCTIONS

Place all ingredients together in a large bowl.

Stir well to combine making sure to distribute the lime juice and oil evenly.

You can use this immediately or allow to sit in the refrigerator for up to an hour before serving. This is one of those recipes that gets better the longer it sits.

You will want to use this relish/salsa within a week to maintain best freshness.

ENJOY!

Click to Print Recipe!

Bean and Roasted Corn Salsa