How did YOU spend your last evening in 2010?
We celebrated at home with a little party just for us, teaching the kids to play poker and eating snacks. I made Layered Fiesta Dip and The Evil Dip for all of us to enjoy with Tortilla Chips while we homeschooled the kids in the fine art of bluffing and knowing when to hold ‘em and when to fold ‘em.
It’s kind of fun to take advantage of the rookies.
We stayed up until Midnight, pouring glasses of “Champagne” just before the ball dropped.
When 2011 made it’s debut, it was time for a toast and kisses all around, and then we were all off to bed.
I started off the New Year the next day with a new recipe that was good enough to share. Simple, too!
Unfortunately, there are no Black Eyed Peas in this one, so I’m not sure how our luck will run for 2011, but the Black Beans were delicious when combined with corn (leftover from dinner a few nights ago), red pepper, green onion, cilantro and lime juice. I’d say that’s a lucky combination anyday!
To make this, you’ll need:
1 cup cooked or canned Black Beans, rinsed and drained
1 cup Corn, canned or frozen, drained
2 Green Onions, chopped
1/3 Medium Red Sweet Pepper, chopped
3 Tbsp chopped fresh Cilantro
Juice of 1 Lime
1/4 tsp Salt
What to do:
Place Black Beans and Corn in a medium bowl.
Add Lime Juice. Don’t be like me and try to take a photo while pouring or you’ll end up with Lime Juice on your counter like I did! Oops!!
Stir to combine all ingredients together.
Place in serving dish, and enjoy!
This salad is great all by itself, or served beside a sandwich (try it next to a veggie burger topped with melted pepper jack cheese, salsa, shredded lettuce and guacamole) or as a component of an awesome Taco Salad.
May your New Year be as wonderfully colorful as this salad! Cheers!!!