corn salsa - woot!

Well, well, well, so here we are, Monday morning :)

I didn't get my laptop back till last night, so I'm gonna do some fancy footwork here :/

The GORGEOUS photo above is from my Pinterest board: food - salads and appetizers 

Unfortunately, the link goes to nowhere land, so I needed to go some quick thinking!

Enter my girl Tori! WOOT! Tori saved the day :)

She made the most AMAZING corn salsa (YUM!) which looks very similar to the above pic!

So below is the recipe - substituting black beans for the black-eyed peas:

CORN SALSA

1 can of corn, drained

I can of black-eyed peas, drained

2-3 tomatoes, seeded & chopped

1/2 bunch of green onion, chopped

1-2 avocados, cut into cubes

1/2 cup cilantro, chopped

1 package Italian dressing, mixed following directions

Mix all ingredients well except for the avocado cubes

When salsa is mixed thoroughly, lightly fold in avocado cubes

Serve chilled (and it's even better the next day IF there's any left!)

Our favorite chip to use for this chunky salsa is Tostito's Scoops!

They're like teeny little tostada shells, just perfect for scooping up the salsa!

YUMMM!!! And thank you Tori! :)

This next recipe (and the above pic!) is from Amy on her blog "Positively Splendid"

A different - equally yummalicious - version of corn/bean salsa

Corn Salsa(Adapted from the Savoring the Southwest Again cookbook)
3 cups fresh corn kernels, blanched 3 minutes (or, alternatively, 2 [11-oz.] cans shoepeg corn, drained)1 (15-oz.) can black beans, rinsed and drained5 scallions, thinly sliced1 medium red bell pepper, cored, seeded and diced1 jalapeno or serrano pepper, cored seeded and finely diced1/3 cup rice wine vinegar1 tablespoon Dijon mustard1 tablespoon olive oil1/4 cup finely chopped fresh cilantro1/8 teaspoon Tabasco1/8 teaspoon cayenneSalt and freshly ground black pepper, to taste
Combine first 5 ingredients in a large bowl. Whisk vinegar and mustard in a small bowl; gradually add oil, whisking constantly. Add cilantro to vinegar mixture, along with Tabasco, cayenne, salt and black pepper. Whisk well. Drizzle vinegar mixture over corn mixture, and toss until well combined. Chill at least 2 hours before serving.

 I've pinned several more amazing looking salads and appetizers on my Pinterest boards. 

Feel free to check them out and start creating savory things!

And I'd love for you to share with me what you've made and how it turned out!

My Pinterest board: food - salads and appetizers

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Well, this week is HALLOWEEN! 

Stay tuned for some NOT too Halloweenie pics - hehehe!