In honor of 200 Facebook likes for Red, White and Blueberries, I held a tailgate – a virtual tailgate. Apparently some people thought I was hosting an actual tailgate…not this week! Several of my friends dropped by with some fabulous recipes:
Organized Island kicked things off right with these adorable cake box footballs!
Manila Spoon dropped off these yummy tacos!
Food Thoughts of a Chef Wannabe brought these pretty caprese tarts!
Bibi’s Culinary Journey provided these lovely Cherry Streusel Muffins!
And The Not So Desperate Chef Wife brought a twist on a favorite, Peachy Pineapple Corn Salsa!
And for my contribution to the party, I was inspired by The Not So Desperate Chef Wife’s Pineapple corn salsa. While making the usual fare of salsa roja, guacamole and queso, I found a can of corn and black beans. Along with some extra tomatoes, jalapenos, cilantro and a quick dressing, Voila! Corn and Black Bean Salad! (The hubby even liked it!)
1 can of corn, drained
1 can of black beans, rinsed
2 tomatoes, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 – 2 jalapenos, diced (optional)
1 clove of garlic, minced
¼ bushel of cilantro, shredded
½ lime, juiced
2 tbsp. olive oil
2 tbsp. vinegar (used cider)
1 tsp. hot sauce (optional)
1 tsp. cumin
- Mix garlic, lime, olive oil, vinegar, hot sauce and cumin in a small bowl. Adjust to taste.
- In a medium bowl, mix corn, beans, cilantro, and peppers together. Pour dressing and stir well.
- Salad is best after sitting a few hours or overnight!