Summer is just around the corner for family reunions, picnics, barbecues and any friendly get-together. Fresh made cold salsa, dips and appetizers are a favorite to serve alongside chips, as a side dish or as a topping for grilled fish. Salsas can also be served with grilled chicken breast or alone on top a bed of lettuce. Whatever the occasion or celebration at your location salsa is always served fresh or chilled. This Black Bean, Corn and Avocado Salsa recipe is really nice for family and friends to enjoy on a hot summer day! Servings: 12 You’ll need: 1 15 oz. can yellow corn (drained) 1 15 oz. can black beans (drained and rinsed) 3 Roma tomatoes (diced) 1 bunch green onions (finely sliced) 1 small red onion (finely chopped) 1 small red bell pepper (diced) 1 large jalapeno (finely diced) 1 large firm avocado (cubed) 1 Tbsp. minced garlic 1 tsp. ground cumin 1/4 tsp. cayenne 1/4 cup lime juice 3 Tbsp. extra virgin olive oil salt and pepper (optional – to desired taste) In a medium bowl, stirring gently with a big spoon, combine corn, beans, tomatoes, onions, peppers, avocado, garlic, cumin, cayenne and lime juice. Drizzle olive oil over salsa mixture and salt and pepper to desired taste. Serve chilled with baked tortillas, pita chips or or grilled tilapia fillet and enjoy!
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Servings: 2 You’ll need: 8 oz. imitation crab, flake style 2 Tbsp. light sour cream 2 Tbsp. light mayonnaise 2 tsp. lemon juice 4 Tbsp. red onion (finely chopped) 4 Tbsp. celery (finely chopped) ½ tsp. garlic powder ¼ tsp. paprika 1/8 tsp. cayenne powder (optional) Salt & pepper (to desired taste) In a small bowl add flake style crab meat and stir, with a fork, breaking it up into shreds. Stir in sour cream, light mayo, lemon juice, red onion, celery, garlic powder and paprika and mix well. Next, stir in (optional) cayenne. Salt and pepper to desired taste. Serving Suggestion: Makes a delicious lunch for two or a great dip served with my Baked Pita Chips (see recipe) – enjoy! Servings: 20-24 You’ll need: 2 cans of 15 oz. Crushed Tomatoes 1 can Rotel (mild, medium or hot – per your taste) 1/4 cup vinegar 1 large or 1-1/2 medium finely chopped onion 1-1/2 heaping tsp. minced or powdered garlic 1/4 cup sugar 1-1/2 tsp. salt 1-1/2 tsp. chopped jalapeño peppers In a medium Dutch oven (or saucepan) add vinegar, onions and garlic. Cook on low to medium heat, while stirring, until onions are transparent. Meanwhile, in a blender or food processor empty the contents of the Rotel can and chopped jalapeño peppers (optional) and puree the mixture so it is no longer “chunky”. In the saucepan add Crushed Tomatoes, puree mixture, sugar and salt. Stir every 15 minutes, simmering for at least one hour on low heat. Cool completely before serving and/or freezing in small storage containers. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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