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May 24, 2009

Happy Memorial Day!

Memorial Day is a day to remember those we have lost in the military and also the unofficial start to summer! Today I will share my favorite summer recipe. My friend Bretta made this Salsa recipe for a girls’ night once years ago, and at least four of us, maybe five still make it on a regular basis. This healthy and colorful salsa is great on salad, over fish and of course with chips.

Bretta’s Black Bean Salsa

By: Bretta Chaplinski

2 med tomatoes
1 bunch green onion tops and bottoms
1 bell pepper(colored is preferred)
½-3/4 cup of red onion
The above are chopped to salsa sized chunks
1 can good corn drained (I use sweet corn off the cob when in season or frozen)
1 can black beans rinsed and drained
1 jalapeño pepper(finely minced)
1-3 cloves of crushed garlic
½-3/4 cup chopped fresh cilantro
juice of ½ fresh lemon
1-3 tsp chili powder
1-3tsp hot pepper sauce (Tabasco)

½-3/4 cup of Zesty Italian Light or fat free dressing. I think it is
Kraft brand- difficult to find but well worth the search.

Always use good chips. I like to offer both blue and yellow and always
an organic brand as they are usually less salty.

You can really play with the ingredients and the quantities depending on your palate and preference. This tastes better the day after, so it’s a perfect recipe to make the night before taking it to a picnic, potluck or girls’ night.

What is your favorite summer recipe?

Enjoy the weekend!

  1. Bretta Chaplinski says:

    Hey Tammy!!! I am going to purchase all the fixings for this yummy salsa tomorrow. Thanks so much for sharing the recipe. I have lost my recipe so this helps out a lot. Great picture too!

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