Well, Mother’s Day has come and gone… sigh… mine was a really nice one. My wonderful hubby and son went all out and provided all the meals – beautifully cooked and presented, allowed me to stay in bed and catch up on my reading, and then took me to my favorite place to buy plants. I spent the rest of the day in the garden. Pure heaven! I hope all you Mom’s out there had a nice day as well.
Mother’s Day also signifies that warm weather is here or about to be here… so it got me to thinking about what are some great appetizer recipes for warm weather? Parties will be outside for the next few months, what kinds of easy appetizers work well when the weather turns hot? And with Memorial Day heading our way, I decided it’s time to start making my favorite salsas again.
There are so many different kinds of Salsa and you’ll find a few of those recipes here on this blog. But, this recipe for Fresh Corn Salsa is a wonderful combination of color, sweetness and texture. Everybody seems to love it – I never have any left over! Serve this beautiful Fresh Corn Salsa with some warm homemade tortilla chips and WOW! You’ll have a hit on your hands.
What you’ll need:
- 2 cups diced ripe tomatoes
- 2 cups fresh corn kernels
- 12 oz-can black beans, rinsed well, drained
- 4 green onions, sliced thin
- 1 or 2 green jalapeño, seeded, diced fine
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 lemon, juiced
- 1 fresh lime, juiced
- 3 tbsp olive oil
- 1/4 teaspoon dried oregano
- 1/2 tsp sugar
- salt and fresh ground black pepper to taste
What to do:
Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. Toss well before you serve it.
This easy appetizer recipe can be made up to 8 hours ahead of time.
I got this recipe from About.com and have loved it ever since. You will too.
*photo by Flickr user Luke Wisley