Contributor: Mark Schlereth.
If you’re like me and watch ESPN regularly, then you know Mark Schlereth. In fact, that’s where I met Mark—when I was up at the campus visiting. Mark’s both a talented radio and TV sportscaster. And certainly it goes without saying, with an NFL career like his, he was a pretty good football player, too. During his 12 years in the NFL, he played in two Pro Bowls and won three Super Bowls—one with the Washington Redskins and two with the Denver Broncos.
This is Mark’s black bean salsa recipe, which he recommends you serve with his Green Chile Eggs Benedict.
Makes about 3 cups
1 (14-ounce) can black beans, rinsed and drained
1 cup salsa
1⁄4 cup chopped fresh cilantro
Juice and zest of 1 lime
Sea salt and freshly ground
Combine the black beans, salsa, cilantro, and lime juice, and zest ingredients in a bowl. Season with the salt and pepper, and stir well.
Recipe and Photography courtesy of “The Hungry Fan’s Game Day Cookbook.” Copyright © 2016 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.