Black Bean and Corn Salsa

Or maybe SALAD?
It's so good I can skip the chips and eat it with a fork.
I originally found the recipe here.


1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avacados, chopped
4 Roma tomatoes, chopped
1 small red onion, chopped ( I used 1/2 of a small)
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. cumin
1/4 c. red wine vinegar
1/4 c. olive oil
1 package (0.7 ounces) Italian dressing mix

In nonmetallic bowl combine first seven ingredients. In measuring cup, combine oil, vinegar, cumin and dressing mix. Pour over bean and corn mixture. Stir. Refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or totilla chips.

Salsa bites

1 (8 oz.) pkg. cream cheese-softened
1/3 cup thick and chunky salsa (+additional for topping-optional)
2 eggs-lightly beaten
1/2 cup shredded cheddar cheese
2 T. chopped olives
1 T. chopped green onion
1 clove garlic-pressed

Preheat oven to 350*
In lg bowl, beat cream cheese until smooth.
Blend in salsa and eggs.
Stir in cheddar, olives, onions and garlic.
Lightly spray 24 mini-muffin cups with veg. oil spray; fill with cream cheese mixture.
Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes.
Remove from pan; cool on wire rack.
Top with additional salsa just before serving, if desired.

Cucumber Salsa

I must really love you gals to share my secret recipes.
My favorite topping for salmon, halibut and chicken:

Ingredients:

1 medium cucumber, peeled, seeds removed, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/3 small red onion, diced
1 jalapeno, seeded and finely chopped
1 garlic clove, pressed
3 T. rice vinegar (I like the garlic version too)
2 T. veggie oil
1/4 t. sugar just a dash
1/8 t. salt, just a dash

Chop and combine all ingredients;

Let it marinate in the fridge.

Top on your favorite fish or white meat.

Have some Listerine for afterwards or just embrace the party that's going on in your mouth!

Tomatillo Salsa

1 lb tomatillos (10-12 med) soaked, husked, dried
2-3 fresh serrano chiles, stemmed
1 small white onion, peeled cut in 1/2" slices
2-3 garlic cloves, peeled
2 T olive oil
Course salt and pepper to taste
1/3 c water
1/4 c chopped fresh cilantro
juice of 1/2 lime

Preheat oven to 475. Move rack 2nd closest from the top. Put tomatillos, chiles, onions and garlic in a bowl, toss with olive oil, salt and pepper. Put on foil lined baking sheet. Roast 10-12 minutes or until soft and lightly browned. Remove and cool.

Place all ingredients in food processor add seasonings and pinch of sugar to taste.

Delicious right away or you can can a bunch and enjoy all winter long.