Smack dab in the middle of summer, what shall we eat?

Photograph by TABATHA

The sun is blazing, temperature reaching the 90s, everyone at least one shade darker than they usually are… ah, summer in Florida.

From out of nowhere, I appear garbed in an apron and wielding a wooden spoon.  This recipe I bring you, ambrosia (on no, wait… that’s food of the Gods). Moving on, we need food for South Floridians!  We need SALSA, followed by a dip in the pool!  No need to thank me. It’s my duty to appease your bellies, my sweeties!

Spicy Bean Salsa

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 diced jalapeno peppers
2 large tomatoes, diced
1 cup Italian-style salad dressing
1/2 teaspoon crushed garlic
1 Tbsp chopped cilantro (optional)
Salt to taste (optional)


In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno pepper and tomatoes. Season with Italian-style salad dressing and garlic; mix well. Cover, and refrigerate overnight to blend flavors.  Enjoy with tortilla chips.

*Disclaimer:  Recipe contains beans.  I cannot guarantee that you’ll still have friends once you’ve fully stuffed your face, nor can I guarantee that the dip in the pool won’t turn into a dip in the jacuzzi.

Did you try this recipe? Tell me about it!

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