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Cooking With Toni: Salsa, Salad & Margarita’s

Well hello from Florida!  I am enjoying time with my friends, family and the beach of course here in Florida.  I thought since I am on vacation I would share some “vacation” recipes.  What makes a vacation recipe, just a dish that screams “escape” to me or tropical.  So I have salsa, salad and a margarita recipe for you today!  They are yummo and pretty healthy for you too so get to cooking and drinking and enjoy a yummy meal with a side of alcohol!

Holly Clegg’s Black Bean, Corn & Avacado Salsa

1 can (15-ounce) black beans, rinsed and drained
1 cup cherry tomatoes, cut in half
1 bunch green onions, sliced
1/4 cup chopped red onion
1/2 teaspoon minced garlic
1 1/2 cups frozen corn or 1 can (11-ounce) corn, drained
1 avocado, diced
1/3 cup chopped red onion
2 tablespoons lime juice
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 tablespoon olive oil
lots of salt and pepper

Instructions:  In a large bowl, combine black beans, tomatoes, green onions, red onion, garlic, corn, and avocado.  Makes about 6 cups or 24 servings 1/4 cup each!  *Nutrition information: Calories 48; Protein (g) 2; Carbohydrate (g) 6; Fat (g) 2; Calories from fat (%) 37; Saturated Fat (g) 0; Dietary Fiber (g) 2; Cholesterol (mg) 0; Sodium (mg) 58

Holly Clegg’s Black Bean, Corn & Tomato Salad  (yes I am in a black bean and corn kind of mood)

1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can golden sweet corn, drained
1 tomato, chopped
2 tablespoons chopped red onion
3 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Instructions: Combine black beans, corn, tomato, cilantro, red onion, lemon juice, olive oil, and salt and pepper to taste. Refrigerate until ready to serve. *Nutrition Information: Calories 138; Protein (g) 5; Carbohydrate (g) 18; Fat (g) 6; Calories from Fat (%) 35; Saturated Fat (g) 1; Dietary Fiber (g) 5; Cholesterol (mg) 0; Sodium (mg) 285

Harry Schwart’s Watermelon & Coconut Rum Margarita

2 cups seeded watermelon chunks
2 ounces coconut flavored rum
1/2 cup shredded coconut
juice from 1 fresh lime
1 cup ice

Instructions: Place all ingredients in a blender and blend until smooth. Pour into a sugar rimmed glass.Garnish with “watermelon swizzle sticks”

Now go and enjoy these yummy recipes while I enjoy the Florida sun and my family!

*Recipes from FabulousFoods.Com


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Toni is a professional lifestyle blogger living on the sunny Florida Gulf Coast. She has a passion for Disney, Travel, Fashion, Cooking, Tech, Family Fun Ideas, Reviews, Giveaways and loves being able to share that with her readers!

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