Black Bean and Corn Salsa

Admittedly this is not one of Matt's favorite recipes that I make so I don't make it often because it makes a lot and I just can't eat that much.  But if you are having people over or need something for a potluck this is great.  It started as a Weight Watchers recipe which I of course changes until it was the way I wanted it.  Nothing drastic so it probably still falls within the Weight Watcher rules but I don't know.  This salsa is also fantastic on Mexian Night with your fajita/burrito or as an appetizer.  I've also found that it makes a good lunch the next day too and I can take it to work with me.  Enjoy!

 

Ingredients

• 1 green pepper
• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• Substitute any of these with each other as long as you have 4 peppers
•  Green onions
• 1 red onion (optional and I don't use)
• 4 Roma tomatoes (Can substitute your favorite tomatoes and number depending on your taste)
• 1 can black beans
• 1 can whole kernel corn
• 1/2 cup fresh chopped cilantro
• 1/2 cup olive oil
• 1/2 cup lemon juice (lime if you prefer)
• 1 tsp salt (more to taste)
• 1/2 heaping tsp cumin (more to taste)
• 1/2 heaping tsp cayenne pepper (more to taste)
• 1/2 tsp garlic powder (more to taste)

Directions

1. In small bowl combine olive oil, lemon juice and spices.  Set aside.
2. Chop peppers and onions into small pieces (size to your preference).  Rinse and put in large bowl and set aside
3. Drain and rinse beans and corn then add to peppers
4. Rinse and chop cilantro and add to vegetables.
5. Stir and mix together all vegetables until well combined
6. Poor olive oil mixture over top of vegetables and mix together thouroughly
7. Cut tomatoes into small pieces and add to vegetable mixture
8. Cover and refrigerate several hours
9. Serve and enjoy!

Mexican White Cheese Dip / Queso Dip

I love this dip, it's fast and easy and delicious.  It's another recipe that I stole from someone else and then changed until it was the way we wanted it.  My favorite thing to do is make this when we do fajita/burrito night and put this on there as well.  And then I've got plenty left for leftovers too.  Enjoy!

Ingredients

• 1 pound White American Cheese
• 1/2 cup milk (Any will work but I usually have Whole in the fridge)
• Add additional milk to make dip thinner if desired
• 3 Tbsp butter (salted)
• 2 cans green chili's (4 oz cans)
• 1 1/2 tsp garlic powder (more to taste)
• 1 1/2 tsp cumin (more to taste)
• 1/4 - 1/2 tsp cayenne pepper (more to taste or for a hotter flavor)
• Pinch of salt
• Can substitute garlic salt in place of garlic powder but then you must eliminate the salt.  With the chips this gets a little salty for our taste.

Directions

1. On low heat melt together butter and cheese with milk, stirring frequently until melted and well blended
2.  Stir in green chili's and spices
3. Add more milk to reach desired consistency if needed
4. Keep on low heat stirring occasionally to keep from scorching and cooling too much
5. Enjoy!

How it's best

• With margaritas on the side of course!
• With chips (nobody likes it when you stick your finger in the cheese)
• Wrapped up inside of a fajita or burrito
•  Use fajita shells for dipping
• Over cilantro rice (this is delicious with fajita shells)
• Without the chili's you could use as more of a fondue and dip veggies or bread in it (haven't tried this yet)