Although it’s not one of Mexico’s official federal holidays, Cinco de Mayo is growing in popularity as an opportunity for Mexicans and particularly Mexican-Americans to celebrate their cultural heritage.
Cinco de Mayo commemorates the Battle of Pueblo in 1862 when Mexican forces won an important victory against the French who had invaded the country in an attempt to get Mexico to continue making payments on a debt.
Although France eventually occupied Mexico and even named an emperor, Maximilian I, they did not hold the country for long.
It is believed that Cinco de Mayo first began as a symbol of Mexican resistance to the French occupation.
Today, most people celebrate with food, music, and dancing.
Here’s a recipe for you to enjoy – it’s a summer favorite for my family and me. Vamos a comer!
Corn and Black Bean Salad (also can be served with tortilla chips)
1 can yellow corn
1 can black beans
1/2 medium onion, minced
1/2 green bell pepper, minced
1/2 red pepper, minced
1/4 tsp. ground black pepper
1/2 tsp. garlic powder (or use 1 clove of garlic, finely minced)
1 tbsp. lime juice
Cilantro (for garnish)
1/4 tsp. chili powder (optional)
Open the cans of corn and black beans and rinse in a colander. Drain well and transfer to a serving bowl. Add the rest of the ingredients. Can be served immediately or for richer flavor, allow to marinate well before serving. Can be served over lettuce, with rice, or tortilla chips.