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Poolside Fiesta

May 5, 2010 - Jill Anderson

As our temperatures begin to heat up to their normal sweltering numbers, more and more of us are looking for quick, no-cook snacks and meals.  Recipes that don't heat up the kitchen are very popular this tme of year! 

No matter what I am making, I always try to keep nutriton in mind...even for snacks.  One of my favorite go-to ingredients is black beans.  There is nothing wrong with using the canned type either.  Just exercise caution and read the labels.  Specifically the sodium content!  There are several readily available brands that offer a no-salt added or reduced sodium version. 

Another absolute favorite food of mine is avocado.  Yes, I know they are high in fat but it is good for you heart healthy fat and besides, you don't have to eat them everyday!

The recipes I have for you today take advantage of both these ingredients and a few more.  They are quick, simple, tasty and inexpensive.  What more could you ask for?  You can entertain with them or just mix up a batch of each and enjoy all for yourself!

Double Dips

The first is a Black Bean, Corn and Mango Salsa.  This chunky salsa comes together in just moments thanks to the convenience of canned pre-cooked black beans.  It is a taste and texture sensation with creamy black beans, tangy mango, crisp yellow corn, crunchy red peppers and zesty lime juice.  You can spice it up with a little jalapeno if you like.

The second is my extremely simple four ingredient guacamole.  This is so easy it almost doesn't qualify as a recipe.  I like to serve my dips up in plastic margarita glasses that way we can enjoy them out by the pool and not worry about broken glass.  Hey and leftovers make an insanely delicious lunch wrap with a little jasmine rice.  Feel free to double and triple the recipes.  The extras (if there are any)  won't go to waste. 

Black Bean, Corn and Mango Salsa

  • 2 cups (1 15 ounce can) black beans, drained and rinsed
  • 1 ripe mango, peeled and finely diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup diced red onion
  • 1/2 cup thawed frozen corn kernels
  • juice of half a lime
  • 2 tablespoons freshly squeezed orange juce
  • minced fresh cilantro
  1. Combine all ingredients in a medium bowl and toss until coated well with the citrus juices.  Season with salt to taste.  Chill until ready to serve.

Super Simple Four Ingredient Guacamole

  • 2 ripe Hass avocados or 1 Florida Avocado
  • 1 clove garlic, finely minced or pasted
  • juice of one fresh lime
  • salt to taste
  • optional 5th ingredient: minced cilantro
  1. Place peeled avocados in a medium bowl and add remaining ingredients.  Mash with a fork until avocado reaches desired consistency.  I like mine more smooth so I mash them a LOT.

With the leftovers, you can spread some guacamole on flat bread, soft tortilla wraps or lavash, top with some of the Black Bean Salsa and add some cooked jasmine rice.  Roll up, cut in half and serve beautiful, healthful lunch wraps.

I like to serve my dips poolside with some fresh, homemade designer lemonade.  Use the juice of one blood orange in your homemade lemonade and sweeten with some natural Stevia sweetner or sweetener of choice. 

Today's Food Quote

"After all the trouble you go to, you get as much actual food out of eating an artichoke as you would from licking 30 or 40 postage stamps."

Miss Piggy, Muppet Extraordinaire!



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