Fresh Sweet Corn Salsa

Fresh Sweet Corn Salsa

Sweet fresh corn, crisp bell peppers, juicy tomatoes, soft black beans, and avocado topped with tangy lime Italian dressing…. um, is your mouth watering yet?  This corn salsa is lucky if it survives one night at our home.  It’s perfect with tacos, burritos, tortilla chips, or even topped on a salad.   The natural flavors of the vegetables are almost enough.  By adding lime and Italian dressing, it just pushes this salsa over the super, crazy delicious edge.  Just make sure you’re using dried Italian dressing and not Italian seasoning.  Big difference. Okay, I can’t hold off eating more of this sweet corn salsa any longer.  It’s just in my fridge calling my name.  I’m probably going to have it with my most favorite chips, FSTG Multigrain chips.  Have you had them?  They’re gluten-free and made from all natural ingredients.  SO amazingly tasty!  They have a million different flavors of chips like sweet potato, blue corn, and even jalapeno.  Alright friends, start making your own salsa as I go devour the remaining of mine in the fridge. Print Fresh Sweet Corn Salsa Ingredients 2 cups frozen sweet corn rinsed with warm water 1 15 oz can organic black beans, drained and rinsed 1 bell pepper red or green, finely chopped 2 cups cherry tomatoes sliced in half 1/2 bunch of cilantro finely chopped 1 avocado pitted, peeled, and diced 1 jalapeno finely chopped (optional... will make your salsa HOT!) 1/3 cup lime juice 1/4 cup olive oil 1 packet of dry Italian seasoning dressing I usually only use half the packet Instructions In large bowl, combine corn, black beans, bell pepper,...

Mexican Rice

Print Mexican Rice Ingredients 1 Tbs Olive or Coconut Oil 1-1/2 cup brown rice 1/2 cup Quinoa rinsed in strainer 1 cup salsa READ INGREDIENTS! It should only have natural ingredients. 1 15 oz can black beans drained and rinsed 1 cup frozen sweet corn Instructions In large skillet over medium heat, add olive/coconut oil. Heat for 1 minute and add brown rice and quinoa. Cook for 1 to 2 minutes. Add 2-1/4 cup warm water and salsa. Bring to boil then cover. Reduce to low heat and simmer for 20 to 25 minutes until rice and quinoa are soft. Combine black beans and corn with rice mixture. While stirring constantly, cook only until heated through. RICE TIP: The addition of quinoa to the brown rice increases fiber and protein to the meal without changing the texture and taste of the rice. Try sneaking in other healthy grains into your rice such as whole wheat cous cous or millet. Your family won't tell the difference or even know they're eating some great power...

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