Amy's Black Bean Salsa

Amy's Black Bean Salsa

16 oz can black beans

16 oz frozen corn

2 avocados, diced (add right before serving)

1 sweet Vidalia onion, diced (1/2?)

3 large tomatoes, diced

2 limes, juiced, or lime juice

2 T red wine vinegar

1 T olive oil

¼ c cilantro

1 t salt

Pepper to taste

[from Jenny]

Taco Salad

Tonight I'm making a taco salad. I brown some ground turkey and add that to some lettuce, tomato, avocado and some onions. I bake a whole wheat tortilla until it's crunchy and use that as some 'chips' to put on it. Then I make some salsa to use as dressing. It's super good!

[from Christine]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Black Bean Dip

1 can drained and rinsed black beans

2 cups thick salsa

1/2 cup chopped green onions

1/4 tsp cumin

1/2 tsp crushed garlic or 1/8-1/4 tsp garlic powder

1 chopped ripe avocado



Mix well. Serve with corn chips



[from Valerie]

Mexican Salad

tonight we had "Mexican Salad", which was created by our good friends.




- wash/slice romaine and put in bottom of salad bowl

- slice/chunk avocado

- slice tomatoes

- crunch up tortilla chips

- shred cheese

- brown beef and when cooked, add "Ranch-style beans" and cook for another ten minutes. Spoon on top of salad

- add Catalina (my dh uses Ranch)



My kids LOVE this salad. Jadon "yums" her way through it.

[from Annie]

Bobby Flay's Standby

Bobby Flay's standby is the best I've had--flank steak, salt and pepper marinated in balsamic, rosemary and olive oil. I marinade it 8-24 hours, grill until medium rare and serve in many ways but my fave is as fajitas!Wrap in flour tortillas with peppers and avacado. It's our fave meal!!!

[from Casey]

Cowboy Caviar

And this dip is my absolute favorite. Always a hit at parties:


Cowboy Caviar



4 avocados diced

2 or 3 tomatoes diced

2 cups frozen corn

1 can black beans, drained and rinsed

1 can black-eyed peas, drained and rinsed

2 garlic cloves, minced



Put in bowl then mix the following ingredients and pour over:



2 Tbs. olive oil

2 Tbs. vinegar

4 limes, juiced

1 pkg. Italian Seasoning mix

salt and pepper



Make an hour before serving. Serve with tortilla chips.

I also add cilantro. So good!

[from Mama2Henry]

Guacamole

◦2 ripe avocados
◦1/2 red onion, minced (about 1/2 cup)

◦1-2 serrano chiles, stems and seeds removed, minced

◦2 tablespoons cilantro leaves, finely chopped

◦1 tablespoon of fresh lime or lemon juice

◦1/2 teaspoon coarse salt

◦A dash of freshly grated black pepper

◦1/2 ripe tomato, seeds and pulp removed

1.Cut avocados in half, remove seed, and scoop out avacado from the peel and use a fork to mash in a mixing bowl. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.

2.Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

3.Keep the tomatoes separate until ready to serve.

4.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready

5.4 Just before serving, add the chopped tomato to the guacamole and mix.
 
[from Tracy]