Cooking with Melissa

It is a well known fact that I do not cook or bake (yes I can, but I hate doing it), but this weekend I decided to make the dip that I had at Kelley’s last week.

It turned out pretty good, if I do say so myself. But the recipe makes way too much-the first photo is of a large bowl. So next time I think I will half the recipe. Also I left out the cilantro and used regular salt. If you leave it overnight to marinate it tastes just as good.

Here’s the recipe for the dip:

For a large bowl:

1 can of canned corn, drained
1 can black beans, drained
1/2 to 1 can black eyed peas, drained
2 limes, sqeezed, to taste
1/2 – 3/4 cup chopped cilantro
Kosher salt to taste
Fresh minced/crushed garlic to taste
3 avacados, chopped
3 medium tomatoes, chopped (don’t include the juice/seeds)
1/2-3/4 red onion, chopped

2 comments

  1. Melissa,

    I tasted your salsa and it was wonderful. I would highly recommend it those who don’t like the Tomatoeeeee type of salsa. Light, refreshing and very tasty.

  2. No CILANTRO – Aye Caramba! Even so, I’m sure it was tasty. I’ve had this salad before too – the girl who made it called it cowboy caviar.