Good morning, everyone! I hope everyone had a wonderful weekend! My weekend was quite emotional…as many of you LOST fans will understand. What a beautiful and touching way to end one of the best shows ever to grace TV. If you’ve never seen LOST, I highly recommend you check it out. Okay, back to business…
Due to the fact that it’s been about a zillion degrees here in Chicago, and due to the fact that LOST was ending this weekend, I didn’t do much baking/cooking; however, I do have an easy chip and dip recipe for you today that’s both sweet and a little spicy and a great way to top chips, salad, chicken, or fish.
Black Bean and Corn Salsa
1 envelope “Good Season Italian Salad Dressing and Recipe” mix
1 can black beans, drained and rinsed
1 bag frozen corn, thawed
1 cup mango (about 1 mango), chopped into bite sized pieces
1/2 cup red bell pepper (about half the pepper), chopped into bite sized pieces
1/3 cup cilantro
1/4 cup lime juice
1. Combine all these ingredients in a bowl and mix…and there you have it! Serve with chips, fish, chicken, etc.
Hope all of you are keeping cool wherever you are!
Happy Monday! 🙂
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.