Easy Summer Salsa

Hey Y'all,
I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious,  I hope you enjoy it!  Note; make sure all vegetables are washed thoroughly, before using.     

Lulabelle

3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)

1 Large Green Bell Pepper; remove seeds & stem and chopped fine

1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine

1/2  Bunch Fresh Cilantro; remove stems, use leaves only

2 teaspoons, Lemon Pepper

1 teaspoon salt; preferably Kosher or Sea Salt

1 teaspoon Garlic Powder

Juice of one Lime

1 -2 drops hot sauce, or pepper sauce  *optional

1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.

2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)

3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.

Yield: Makes about 4 1/2 to 5 cups Salsa



Black Bean and Corn Salad

Hey y'all!

This recipe was inspired by a salad I once enjoyed at a Ladies Luncheon at our church. They served it with tortilla chips, and I enjoyed it so much that I came home and recreated it myself.

Not only is the recipe quick, easy, delicious, and very versatile. Of course you can simply serve it with tortilla chips, but you can also serve it as a party appetizer by scooping some into a clear shot glass and garnishing it with a grilled or boiled shrimp. You can also turn it into an entree by placing it on top of a plate of shredded lettuce and then placing pieces of grilled chicken breast atop that. it's pretty to also garnish it with a wedge of fresh lime. Fiesta time!

I hope you enjoy it as much as my family and friends do.........   Lulabellle

Black Bean and Corn Salad



1 1lb. bag, frozen whole kernel corn, thawed

1 15 oz can black beans, drained and rinsed

1/2 green bell pepper, chopped fine

1/2 red bell pepper, chopped fine

1/2 medium sweet vidalia or red onion, chopped fine

4 tbls. olive oil

Juice of one lime, (plus an additional lime for garnish * optional )

1/2 tsp. salt

1 1/2 tsp. lemon pepper

2 tbls. fresh cilantro, chopped very fine

2 tbls. fresh parsley, chopped very fine

Combine all ingredients in a large bowl. Stir well to mix. Cover and refrigerate overnight to allow flavors to blend.

yields about 12 -18 appetizer servings or 6 entree/ salad servings