Salsa de Mayo

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Chips & Dip is a true love of mine and here are two more recipes to add to the family.  Both of these Salsas are packed with protein and flavor but cut some of the fat of more traditional dips.  These are great, light, sides for a backyard BBQ and are loved and devoured by all.  Your guests (and your jeans) will thank you for this one!

Mexican Salsa

4 Plum tomatoes

1 Red Onion

2 Jalapeno Peppers – seeds removed

1 can Whole Kernel Corn

1 can Black Beans

1/4 cup fresh Cilantro

1 lime

Salt

Pepper

Dice the Tomatoes and Red Onion.  Then strain the juice from Corn and Black Beans.  Mince the Jalapenos and Cilantro and combine with Tomatoes, Onion, Corn, and Black Beans in a large bowl. Squeeze the juice of one Lime and season with Salt and Pepper to taste.  This is best if you let it sit for a few hours, or even overnight so that the flavors combine!

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Springtime Salsa

1 Red Onion

4 stalks of Celery

1 can White Corn

1 can Black Eyed Peas

1/3 cup White Wine Vinegar

1/3 cup Sugar

1/3 Canola Oil

Finely chop the Onion and Celery. Strain the Corn and Black Eyed Peas and combine with the Onion and Celery in a large bowl.  In a small saucepan, combine Sugar, Oil, and Vinegar and heat until the Sugar dissolves.  Once the mixture has cooled, add the mixture to the salsa and season with Salt and Pepper to taste. This salsa is great for any time of year, but the colors and flavor are perfect for spring parties!

Fork It!

A & O

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