As Emeril would say, BAM! Thanks to Lisa and Ellen for telling me about Picnik! I can’t wait to learn how to edit photos.
Okay, here’s the third recipe I promised from the weekend: Lakeside Salsa. I’m calling it that because I’ve had it twice at Elizabeth and John’s lake house. It’s John’s mom’s recipe and it is another one of those fresh and healthy dips that are great with tortilla chips or over grilled chicken or in a wrap. It’s similar to Charleston Caviar but kicked up a little. I realized the next day that I’d forgotten to add the green bell pepper! It was still great but I’ll definitely add the pepper in next time to give it a little more crunch.
Lakeside Salsa
makes about 8 cups
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can corn, drained (I used a mix of white & yellow corn)
2 cans Ro-Tel, slightly drained (I used one mild & one regular)
5-6 scallions, sliced thin (green and white parts)
1 green bell pepper, diced small
1 package Good Seasons Italian Dressing, prepared with Cider Vinegar
(and a little less oil than called for)
Dump everything into a big bowl, mix well, and cover. Refrigerate for several hours. Drain before serving. Serve with Tortilla Chips- a mix of white and blue chips make a pretty presentation!
PS: This keeps for a few days in the fridge. It’s also delicious eaten with a big spoon and sprinkled with the tortilla chip crumbs from the bottom of the bag. Just sayin’.
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