Black Bean Corn Salsa

Easy dish I learned from my sister Sally. Of course I had to change it up a bit. This is great as a side dish, a salsa with chips, or my favorite as a topping for chicken or fish.

In a large bowl add:

Handful of chopped Cilantro
1/4 yellow onion diced
Juice of 1 Lime
Can sweet white corn
Can of yellow corn
1 can Black beans
1 can Hot Rotel Tomatoes
Salt, Pepper, garlic powder
2x Avocados

Tip- Be sure to strain corn and black beans well, you can even use a paper towel to get some of the excess moisture out. Also, if you don't mind the extra work, fresh sweet corn on the cob is best to use.

*Avocados not added in the picture below as I like to add it right before eating it to preserve the freshness.

Shrimp Tacos w/ Cilantro Lime Rice

After a 2 month hiatus, I thought it time for a new blog post. A shout out to my sister Jill for the marinade recipe. It is super easy to do and tastes fantastic.

Marinade

1/3 cup Olive Oil
1/4 cup Tomato Sauce
2 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/4 Tsp Cayenne Pepper
3 Garlic Cloves
2 Tbsp fresh Basil

Combine all ingredients in a food processor. Add peeled shrimp and let marinade for 1-2 hours

Saute the shrimp on Med High with a Tbsp butter. Shrimp should be done in about 3 min. Do not over cook.

Heat up corn tortillas in pan or microwave. Add shrimp, cilantro, sour cream, avocado, and Cotija Cheese. Cotija Cheese can be found at any Mexican meat market. It really adds to this dish.

Side Dishes


1 pack Mahatmas Saffron Rice
1 Cn Black Beans

Cook rice as per package directions
Add juice of 1 Lime and a handful of Cilantro