Happy Memorial Day! Gotta love long weekends full of family, friends and good food. Not to forget the bad ass men and women who have or are currently serving our country so we can have weekends like this! I have lots of veterans in my fam that we celebrate today and every day for our freedom.
Now, we know this weekend is usually jammed packed with parties, backyard BBQ’s, beach days and pool time. We have done all 4! It’s been an great weekend, got a great tan going, got to spend time with family and friends and really got to enjoy this awesome weather down here in FL.
I typically am a last minute-procrastinating type of chick. I try to plan, but it’s just not in me. I work better when I’m under pressure, always have, always will. So when my husband said (2 hours ago) that we crashing stopping by a friend’s family BBQ, we obviously can’t show up empty handed. What the hell are we gonna bring that isn’t going to just sit there and rot in the hot sun?!
Saturday we whipped up a Black Bean & Corn Salsa to bring to a friends surprise b-day BBQ and it was a hit. I couldn’t even snap a pic of it, that’s how quick it went. So no brainer, gotta bring that. Luckily, I had all the ingredients on hand in the house already so in less than 10 minutes, we had our contribution to the par-tay ready.
I owe this recipe to some great family friends – Thanks Cathy & Joanne!
Black Bean & Corn Salsa
- 1 can of Corn
- 2 cans Black Beans
- 1/4 cup Chopped Cilantro
- 3 tablespoons Red Onion, diced
- 4 Plum Tomatoes, roughly chopped
- 3/4 cup Ken’s Red Wine Vinegar & Olive Oil Dressing
Drain corn and black beans. Put them in a medium sized bowl.
Add chopped cilantro, onions, tomatoes, dressing and mix it all together. Put in the refrigerator until your ready to use.
Server with Multigrain Tostito Scoop chips and you have yourself a freakin’ win.
Happy BBQ’ing everyone, and have a few drinks for me today!!! PLEASE
– Amanda
