To help you get ready for Cinco de Mayo, we wanted to share a few great
ideas that will make this year the best celebration yet. Our Tex-Mex Salsa
recipe from volume seven ” Entertaining with Simplicity” is one of those
quick & easy, prep ahead of time, coolest sized, fabulous tasting…
recipes that you will ever make. It will become one of those go-to
recipes that your friends and family will request when ever you
are asked to bring anything, to any party, any time, any where…
It is that good!
This salsa filling is easy prep ahead the day or two before your Cinco de Mayo
Celebration! Fill these bite-sized tortilla boats just before serving,
line your serving tray and
3 ½ c. freshly cooked corn (8 ears)
1 yellow onion
2 c. cherry tomatoes
12 oz. can black beans
1 red bell pepper
1 yellow bell pepper
1 pkg. scoop tortilla chips
¾ c. cilantro
sour cream for garnish
Place corn on the cob in a pot of boiling, salted water. When
fully cooked, remove from water and chill. Cut off kernels
of corn from each ear; add to bowl of Fresh Lime Dressing.
Rinse and slice cherry tomatoes in quarters. Rinse peppers
and remove seeds; dice. Rinse and chop cilantro. Peel and
dice yellow onion. Add all chopped veggies to the bowl of
dressing; mix well.
Rinse black beans and fold in gently,
being careful not to break the beans. Chill before serving.
Serve with scoop tortilla chips, or fill scoops and garnish
with sour cream (as pictured)”
Take a look at these other fabulous Cino de Mayo recipes.
I think you will love them all!