Mango Salsa

Several years ago, when I was working at an elementary school, a teacher I worked with made this fantastic salsa.  It's not the typical kind of salsa with the spicy peppers in it or anything, actually, it's kind of plain in a way, but the blend of flavors together was SO addicting, I couldn't get enough.  I knew I just had to have the recipe.  So Marcia F. thank you so much for the recipe!  I make this up several times a year and eat it with Tostito's Scoops tortilla chips.  No picture for this one, but trust me, it makes a really beautiful looking dish.  Next time I make it, I'll get a picture in a pretty bowl and post it. =) 

Mango Salsa

1 can black beans

1 mango

½ white onion (fresh)

½ bag of white corn (frozen)

bunch of cilantro ( season to taste)

2 tbs. olive oil

2 tsp. balsamic vinegar

Combine the black beans, bag of white corn, cilantro, olive oil and balsamic vinegar.  Peel and cut mango into small slices and then squeeze the core to get the extra juices out.  Cut onion into small pieces and add to the bowl.

*Diana’s Note:  I just use a bag of regular sweet corn, and I double the amount of olive oil and balsamic vinegar.

Beer Bread

I haven't posted much on this recipe blog, so I decided to add a couple of recipes.  This particular one is a Beer Bread recipe.  It's a really quick and easy beer bread and it's so yummy!  I wish I could remember where I got the recipe from.  I'm going to post the picture from the place I got it at, maybe someone will recognize it and can tell me so I can add a link to it.  So here it is:

Beer Bread Recipe

3½ cups all-purpose flour
3 Tbs. sugar
1 Tb. baking powder
1½ tsps. salt
12 ounces beer
1 egg, beaten

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flour, sugar, baking powder and salt in a large bowl. Add beer (no sips!) and stir with a fork until just combined. Turn dough onto a floured surface; knead quickly to form a ball. Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife. Brush loaf with egg wash. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve.

YIELD: 12 servings

Per serving: 163 calories, 32 g carbohydrates, 4 g protein, 1 g fat (0 g saturated fat), 16 mg cholesterol, 1 g dietary fiber, 398 mg sodium