here we go steelers

What’s black and gold and all kinds of awesome? You better believe it’s the Steelers, making yet another appearance at this year’s Super Bowl.  Now please understand that I do not watch football. It’s long and has weird rules and the commentary is nonsensical. However, I do watch the Steelers. There is something inherently charming, winsome, and generally watchable about them that trumps any kind of boredom or confusion that I have about football in general.  Watching Hines Ward or Troy Polamalu play is like watching some crazy kids go nuts having fun with their friends out on the field – and then making some ridiculously amazing plays while they’re at it. So, you may guess for whom I’ll be rooting for come Sunday.

If you’re watching the game and are not in the ‘Burgh to celebrate with the rest of the Steeler nation, you can still bring some black and gold cheer to your own Super Bowl party. Sure, the traditional eats are brats and kielbasa, but what if you’re….uh, meat-challenged? If you were smart, you would’ve pre-ordered your Fed Ex shipment of Steeltown’s BEST: Mineo’s pizza (oh yes, they deliver!) or you could hunker down with a big ol’ plate of pierogies in truly yinzer style.  Add to your display of pride with this super easy black and gold salad recipe below.  It goes well with meat or veggies and is sweetly tangy.  For the sweet touchdown finale, you can have Prantl’s Bakery ship you their famous burnt almond torte (or make your own substitute, although the bakery doesn’t give out the real recipe).  For the less kitchen-inclined, just pickup a variety of good old fashioned Klondike bars: the distinctly American treat originated in Pittsburgh.  Don’t forget to wash everything down with a nice cold Iron (that’s Iron City beer) or a Penn Pilsner.  Go Steelers!


Black and Gold Salad

Betsy Miller

2 15.5-oz cans of black beans, drained and rinsed well

2 cups cooked whole kernel corn

1 cup tomato, chopped and seededbv

1/2 cup chopped fresh cilantro

1/2 cup diced pepper (yellow looks best!)

1/2 cup sliced green onions

4 teaspoons lime juice

4 teaspoons olive oil

2 teaspoons maple syrup

1 teaspoon ground cumin

chili powder to taste

hot sauce or chopped jalapenos to taste (optional)

Combine all ingredients and let sit at least several hours (overnight is best). Serve at room temperature.

Serves 10 to 12