Cooking with Katie

Black Bean Salsa

Summer is finally here, and, if you live in Texas too, then you know how hot it already is! I wish the heat would just wait a little while, and not bombard us right at the beginning of June! Oh well, I guess I just have to sit around in the AC and pray for December to come, when it gets somewhat cooler! *sniffle*

At least I’ll have this salsa to suffer through the high temperatures with me! It’s so cool and refreshing and it’s stocked full of healthy summer veggies! Corn, tomatoes, and avocados make this salsa irresistible and it’s a great crowd pleaser at barbeques and cook-outs. I hope it helps you beat the heat!

Black Bean Salsa

  • 1 can black beans, drained and rinsed
  • 2 ears corn, shucked
  • 1 lb. grape tomatoes
  • 2 avocados
  • cilantro, chopped
  • 1 jalapeno, chopped
  • 2 limes, juiced
  • salt and pepper

Put the corn in a pot of boiling water and let it cook for about 3-5 minutes. Cut the kernels off the cob and put them in a bowl with the black beans. Cut the tomatoes into bite-size pieces and do the same with the avocados. Add them, the lime juice, salt and pepper, chopped jalapeno, and chopped cilantro to the bowl and stir it together. Put it in the fridge for at least a half hour to let it sit and develop flavor, and then serve it with corn chips.


Game-day Feast

We are a football-loving family, so the Super Bowl was a big event in our house! We didn’t have a party or anything, but we did have some awesome food! Our Super Bowl spread included Italian Cheese Pizza, Bacon Wrapped Shrimp, Taco Dip, Deviled Eggs, and Brownies! My dish was the shrimp, but I’ll give the recipe for them all!

This is a recipe that my family makes for just about every party/special event that comes our way! It’s something that everyone will love (even the kids!) because it’s so simple. Believe me, you’ll be making this dip for every reason imaginable!

Taco Dip

  • 8 oz. cream cheese, softened
  • 1/4  salsa, more as needed
  • cheddar cheese
  • lettuce
  • grape tomatoes
  • black olives

Blend together the cream cheese and salsa, adding more salsa if needed. Place in a decorative dish and refrigerate for atleast 30 minutes. Top with the cheese, sliced lettuce, quartered tomatoes, and sliced olives. Serve with tortilla chips and dig in!