Before we get started with the recipes I wanted to tell you about a FREEZER PREP WORKSHOP that im hosting on AUGUST 8th!! It will be a week long and we will meet in a closed Facebook Group and im this group I will be giving you different freezer friendly recipes and different techniques for utilizing your freezer to get you prepped and ready to go for meal time! Utilizing your freezer will save you TIME, ENERGY and MONEY!!!! I will provide you with a meal plan and a grocery list and we will even discuss an efficient strategy for completing the meals!!
Follow the link HERE to join the group
This girl love her some Mexican food! Like I could eat it EVERY DAY!!! Enchiladas are my favorite but if the salsa is good i can drink it. There in Thomson my very favorite Mexican Restaurant is El Kiosco! Oh man is it good, and the salsa is the best EVER and well I could go on for days but I won’t.
One of my very favorite things to make whenever I can find a reason is our own salsa. This recipes is an adaptation of the Rotel Black Bean Salsa recipes. It makes a lot, which is just fine in my house because we could eat it until it came out of our ears. This also give you an opportunity to squeeze some extra veggies in AND use all the extra squash and zucchini from your garden.
This salsa is NO COOKING. Which means less time, you don’t have to turn your oven on and there is nothing to forget in that oven!!
Combine ALL ingredients in a large bowl
2 cans of tomatoes with green chilies
1 can of corn
1 can of rinsed and drained black beans
1 squash and 1 zucchini, sliced thin and the slice quartered
half of a medium red onion diced
juice from 2 limes, if you have juice add it to taste
half a bunch of chopped cilantro
cumin, salt to taste
This amazing salsa is such a personal and family favorite!! It can be eating with a spoon standing at the counter! LOL! Or on a taco or burrito. It can be put on the top of a spinach salad with some taco meat and a little chipotle ranch dressing! yummy yummy yummy….