One of my favorite new healthy snacks is black bean and corn salsa.
It makes a wonderful “scoop” with tortilla chips.
It is also great all by itself as a salad or piled on top of a grilled chicken breast or fish.
It is light, healthy, crunchy, tangy, low-calorie, high-fiber, and absolutely DELISH too!
Here is how I make it, but you can surely tweak to your liking. It would be great with a bit of fresh cilantro, which I didn’t have on hand when I made this batch on Sunday. You could also switch it up with any other kind of bean you like or other veggies like cherry tomatoes or cucumbers.
Combine all vegetables in a bowl. Stir to combine. Sprinkle with salt and pepper to taste. Drizzle with Balsamic vinegar to taste.
Serve as a salsa for tortilla chips, as a salad, or as a topping for grilled chicken or fish.
Store well in airtight refrigerator container for several days.
*TIP: When we buy fresh corn on the cob in the summer, we always buy a full dozen, though we never eat all of that for the two of us. We cut the leftover off the cob, throw it in a Ziploc freezer bag, and toss it in the freezer for the winter months or times when fresh corn is not available. It is so much better than canned corn.
With Jodi’s kind permission I’m sharing some of my favourite posts from her fantastic blog, of which you could say that I’m a devoted follower. If you enjoy beauty, art and inspiration (not to mention mouth-watering food recipes) then Jodi’s blog simply has it all! I feel honoured that Jodi so generously allows me to […]
I was so honored by this beautiful post created by Liz at Exploring Color, I had to share. Thank you my sweet friend Liz from the other side of the world in New Zealand!
I hope you enjoy this beautiful post she created about the Four Seasons from my blog. My heart is so touched. I hope you will check out her lovely blog.
Four Seasons with Jodi
I’m starting with Autumn because this recent post of Jodi’s prompted me to do ‘Four Seasons with Jodi’. It touched my heart…
Let the Rain Fall
I watched you as you sat proud and beautiful
while the rain fell on and around you.
You didn’t need
the sun to make you shine.
you stood out even brighter in the cloudy drizzle.
And I was reminded
true beauty comes from within.
It can’t be soaked or drenched
or washed off.
It can’t be dampened or doused
by the storms of life.
Let the rain fall.
Let the storms crash.
And continue to shine
your authentic beautiful self.
2-3 lbs tomatoes, thinly sliced (I used a variety of red and yellow heirloom tomatoes)
1 sweet onion, coarsely chopped
3 cloves garlic, chopped
2 Tbsp olive oil
1/2 cup chopped fresh basil and parsley
salt and pepper to taste
1/2 cup freshly shredded Parmigiano Reggiano cheese
1/2 cup freshly shredded Gruyere cheese
1/8-1/4 cup cup mayonnaise
Preheat oven to 425 degrees F.
Prepare pie crust by blending flour, shortening and salt with a pastry blender to create coarse crumbs. Add cold water, and mix until just combined. Do not overwork (this is the secret to flaky pie crust). Roll out dough on floured surface and line a 9″ pie plate with dough – folding overhanging dough under itself along rim to create rustic edge.
Line piecrust with aluminum foil and fill with dried beans (or pie weights) to keep crust in place. Bake for 20 mins. Cool completely.
To prepare filling, place thinly sliced tomatoes on paper towels, and sprinkle with salt. Let stand 10 mins. Pat dry with another layer of paper towels.
While tomatoes are resting, saute onion and garlic, sprinkled with salt and pepper, in olive oil for 3-4 minutes until tender.
Layer tomatoes, then onion/garlic mixture, and a sprinkle of freshly chopped herbs into pie crust. Continue layering until all tomatoes, onions, and herbs are used.
Combine shredded cheese and mayonnaise. Spread over top of tomato pie.
This Sunday, we had the family over for dinner. Hubby made the most amazing BBQ spare ribs, which we served with grilled sweet corn on the cob, cowboy baked beans and a caprese salad. A fresh peach dessert seemed the perfect ending for this BBQ, but I didn’t feel like fussing much.
Knowing I had a package of puff pastry in the freezer, I quickly googled “peaches and puff pastry” and found this wonderful recipe at Natasha’s Kitchen.
These only took about 10 minutes to throw together and 15 minutes to bake for a beautiful and super delicious dessert.
Well – at least that is what I hear…. You’ll have to take my family’s word for how delish they were as I didn’t get to try one. They’re gone (which is always a good sign).
When your sons ask for a second (or a third), you happily feed them and drink a glass of wine instead <wink>! I can make these anytime I want again, but feeding my guys and daughter-in-laws and granddaughter and a bestie – – – seeing smiles, hearing yums, and getting hugs – – – well – that’s all this momma needs.
I’m pretty sure I’ll be making these again! I’m betting sliced apples and walnuts would be a wonderful Autumn version as well as loads of other fruit and nut combinations.
Cut thawed puff pastry into 9 equal sized squares and place on parchment lined baking sheet or baking stone.
Beat egg in a small bowl and set aside.
Slice peaches and place in a medium mixing bowl. Sprinkle with sugar, flour, cinnamon, and vanilla. Gently fold together.
Place 3 -4 peach slices in the center of each pastry square. Avoid getting peach juice on pastry edges. Brush edges generously with beaten egg. Sprinkle sliced almonds over pastry and peaches.
Bake at 400˚F for 15-18 minutes or until puffed and golden on the edges. Remove from oven and let cool on baking sheet for 10 minutes.
While cooling, make the glaze by stirring together powdered sugar, vanilla and milk in a small bowl or measuring cup. Add more milk if needed to reach desired consistency. Drizzle over cooled tartlets.
1 medium cantaloupe, seeded, skin removed, and cut into small pieces (to produce 2 cups of strained pulp)
1 cup Triple Sec
1 1/2 cups Silver Tequila
Coarse Salt or Raw Sugar for rimming glasses
Cantaloupe balls and lime wedges for garnish
In a small saucepan over medium heat, bring water and sugar to a boil. Stir until clear to create a simple syrup. Remove from heat and add the lime juice. Set aside to cool.
In a blender (or food processor), blend cantaloupe chunks into a fine pulp. (You may need to do in small batches.) Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 2 cups of liquid.
Combine syrup and lime juice with cantaloupe in pitcher. Add triple sec and tequila and stir. Chill.
Pour over crushed or cubed ice into glasses rimmed with salt or sugar. Garnish with melon ball and lime slice if desired.