BLACK BEAN & CORN SALSA {Recipe}

This is a delicious salsa that can be eaten with tortilla or pita chips.  It is also great on tacos or alongside any other Mexican food as a salad.  The recipe is a conglomeration of several recipes I have tried.  Enjoy!

Recipe: Black Bean Salsa

From the Kitchen of: Emily Nelson

Yield: about 6 cups

Ingredients:

• 1/2 c. sliced green onions (about 3)
• 1 small bag frozen corn kernels
• 2 cans canned black beans, rinsed and drained
• 1 c. chopped tomatoes (or however many you like)
• 2 jalapenos, seeded and chopped
• 1/2 bunch of cilantro, chopped
• the juice on 2 lemons and 2 limes
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 large yellow or white onion, diced finely
• 2 avocados, diced
• 1/4 c. vegetable oil

Directions: Mix all ingredients together. Serve with chips or whatever you want. It is delicious. NOTE: Do not add black pepper even though it might seem like a good idea.  It ruins this salsa, in my opinion!

BLACK BEAN & CORN SALSA {Recipe}

This is a delicious salsa that can be eaten with tortilla or pita chips.  It is also great on tacos or alongside any other Mexican food as a salad.  The recipe is a conglomeration of several recipes I have tried.  Enjoy!

Recipe: Black Bean Salsa

From the Kitchen of: Emily Nelson

Yield: about 6 cups

Ingredients:

• 1/2 c. sliced green onions (about 3)
• 1 small bag frozen corn kernels
• 2 cans canned black beans, rinsed and drained
• 1 c. chopped tomatoes (or however many you like)
• 2 jalapenos, seeded and chopped
• 1/2 bunch of cilantro, chopped
• the juice on 2 lemons and 2 limes
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 large yellow or white onion, diced finely
• 2 avocados, diced
• 1/4 c. vegetable oil

Directions: Mix all ingredients together. Serve with chips or whatever you want. It is delicious. NOTE: Do not add black pepper even though it might seem like a good idea.  It ruins this salsa, in my opinion!

Simple Sangria

Cinco De Mayo is rapidly approaching, and while we don't actually celebrate the holiday, we are always looking for an excuse to eat Mexican food and have friends over. 

What goes better with Mexican food than ice cold, fruity Sangria?!

1 bottle red wine (we used our homemade Cabernet) (or red grape juice)
1 lime
1 orange
1 lemon
1/2 can peaches in light syrup
2 Tbsp. sugar
2 shots triple sec (or 1/4 C. orange juice) (optional)
1 C. frozen raspberries or strawberries
4 C. ginger ale or lemon-lime soda (chilled)

Pour wine or juice into pitcher. Cut lime, orange and lemon into wedges and squeeze juice into wine. Add squeezed wedges into pitcher. Stir in sugar until dissolved. Add in triple sec and peaches with syrup. Chill at least overnight to let flavors blend. Just before serving stir in ginger ale and berries (we leave them frozen to help keep the drink cool).


We found the longer this sits, the better it gets.  Take the citrus peels out if you are storing for more than a week, they tend to get a little bitter. 

The kids love the all juice version with the fruit floating in it!

Simple Sangria

Cinco De Mayo is rapidly approaching, and while we don't actually celebrate the holiday, we are always looking for an excuse to eat Mexican food and have friends over. 

What goes better with Mexican food than ice cold, fruity Sangria?!

1 bottle red wine (we used our homemade Cabernet) (or red grape juice)
1 lime
1 orange
1 lemon
1/2 can peaches in light syrup
2 Tbsp. sugar
2 shots triple sec (or 1/4 C. orange juice) (optional)
1 C. frozen raspberries or strawberries
4 C. ginger ale or lemon-lime soda (chilled)

Pour wine or juice into pitcher. Cut lime, orange and lemon into wedges and squeeze juice into wine. Add squeezed wedges into pitcher. Stir in sugar until dissolved. Add in triple sec and peaches with syrup. Chill at least overnight to let flavors blend. Just before serving stir in ginger ale and berries (we leave them frozen to help keep the drink cool).


We found the longer this sits, the better it gets.  Take the citrus peels out if you are storing for more than a week, they tend to get a little bitter. 

The kids love the all juice version with the fruit floating in it!

Simple Sangria

Cinco De Mayo is rapidly approaching, and while we don't actually celebrate the holiday, we are always looking for an excuse to eat Mexican food and have friends over. 

What goes better with Mexican food than ice cold, fruity Sangria?!

1 bottle red wine (we used our homemade Cabernet) (or red grape juice)
1 lime
1 orange
1 lemon
1/2 can peaches in light syrup
2 Tbsp. sugar
2 shots triple sec (or 1/4 C. orange juice) (optional)
1 C. frozen raspberries or strawberries
4 C. ginger ale or lemon-lime soda (chilled)

Pour wine or juice into pitcher. Cut lime, orange and lemon into wedges and squeeze juice into wine. Add squeezed wedges into pitcher. Stir in sugar until dissolved. Add in triple sec and peaches with syrup. Chill at least overnight to let flavors blend. Just before serving stir in ginger ale and berries (we leave them frozen to help keep the drink cool).


We found the longer this sits, the better it gets.  Take the citrus peels out if you are storing for more than a week, they tend to get a little bitter. 

The kids love the all juice version with the fruit floating in it!

Simple Sangria

Cinco De Mayo is rapidly approaching, and while we don't actually celebrate the holiday, we are always looking for an excuse to eat Mexican food and have friends over. 

What goes better with Mexican food than ice cold, fruity Sangria?!

1 bottle red wine (we used our homemade Cabernet) (or red grape juice)
1 lime
1 orange
1 lemon
1/2 can peaches in light syrup
2 Tbsp. sugar
2 shots triple sec (or 1/4 C. orange juice) (optional)
1 C. frozen raspberries or strawberries
4 C. ginger ale or lemon-lime soda (chilled)

Pour wine or juice into pitcher. Cut lime, orange and lemon into wedges and squeeze juice into wine. Add squeezed wedges into pitcher. Stir in sugar until dissolved. Add in triple sec and peaches with syrup. Chill at least overnight to let flavors blend. Just before serving stir in ginger ale and berries (we leave them frozen to help keep the drink cool).


We found the longer this sits, the better it gets.  Take the citrus peels out if you are storing for more than a week, they tend to get a little bitter. 

The kids love the all juice version with the fruit floating in it!