It’s August, and summertime entertaining is in full swing. Are you looking for an easy appetizer to bring to a party or barbecue? Perhaps one that does not require heating up the kitchen? Here’s a recipe that could not be easier—and it’s a crowd pleaser! Start with Tostito’s White Corn Scoops and fill them with our zesty black bean and corn salsa. Sure takes the risk out of any of your guests “double dipping!”
as photographed by our team, alacartepartners
Black Bean and Corn Salsa Scoops
(makes about 2 cups salsa)
1 can (15.5 oz) black beans, rinsed and drained
1 can (7 oz.) corn, drained
1/2 medium red bell pepper, chopped
1/2 jalapeno pepper, seeded and minced
1/3 cup chopped red onion
2 tablespoons chopped cilantro
2 tablespoons lime juice
1/2 teaspoon grated lime peel
salt and pepper to taste
– In medium bowl, stir together all ingredients except Scoops; cover and refrigerate until ready to serve.
– Just before serving, and using a small spoon, fill Scoops with salsa or let guests scoop as they go!
-Other fillings include mango salsa, fresh tomato salsa or your most favorite salsa—as long as it is not too watery.
-Fill just before serving time; otherwise the “Scoops” will get soggy.
Apologies for the lack of blogging—the holiday weekend was busy! Anyway, I am a big fan of one-pot cooking whether it be in a skillet, a pan or a pot. One-pot recipes are easy, quick, & versatile, plus the flavor combinations are endless. You can start from scratch or with a packaged product such as rice, pasta, or vegetables. During the week, I like to make dinner as easy as possible, especially since I spend my work day making and styling food! Tonight, I am starting with Zatarain’s Red Beans and Rice (8 ounce package). The Zatarain’s products are full of flavor. They’re a great platform for other ingredients. I have one pound large shrimp, peeled and deveined, that I am tossing with a little olive oil and Cajun spice blend (any spice blend will do; there are so many intriguing blends on the market). Saute the shrimp in a large skillet until they turn pink; remove from skillet. Add rice mix with the amount of water package suggests, and cook according to directions. At the last-minute, stir in the cooked shrimp and serve!! It’s that simple.
– Sauté chopped onions, red or green peppers (or even jalapeno peppers) after the shrimp is sautéed and removed from skillet.
– Stir in a small can of corn to add color and texture.
– Use any protein you like—strips of boneless chicken, pork or beef, sliced andouille sausage, crumbled Italian sausage, chopped ham, scallops, or cubed tofu.