Yummy Salsa & Really Yummy Dip!

These are both from an awesome lady Lyn who is on our Young Life Committee. She's made these for numerous leader meetings and it allllll gets eaten!

Black Bean Salsa

1 can black beans rinsed and drained in a colander
1 can white corn drained
1 can rotel tomatoes drained
1 can black eyed peas rinsed and drained in a colander
---- 1/2 cup chopped sweet onion
1/2 cup red, yellow or orange pepper chopped (I think they all taste the same)
cucumber peeled and chop
Viva Italian (Kraft?) salad dressing is my favorite or any kind of Italian salad dressing

Chill. Serve with scoops. I add an extra can of black beans sometimes or whatever I feel like. It really doesn't matter. Sometimes I add an extra can of corn.Add more or less onion and pepper if you want too. More rotel tomatoes if you want it to be more like a salsa. It is fun to play with and you really can't mess it up.


Corn Dip


8 oz cream cheese
3/4 stick butter or margarine
frozen white corn
jalopeno peppers chopped several teaspoons (as hot as you like it)
1/8 teaspoon garlic salt ( if you have it)

Place in baking dish in oven at 350 degrees. Do not mix. As it heats every 15 or so minutes, stir. Heat until bubbly. Serve with corn chips or Tostitos. It seems so thick at first but it will soften and mix. I add a good bit of corn then I don't feel so bad eating all the cream cheese and butter. ENJOY!

Corn, Avacado, Tomato Salad/Salsa

Corn, Avocado & Tomato Salad (good with tortilla chips- it's more like a dip than an actual salad)
2 TBSP olive oil
1 TBSP lime juice
1/4 cup chopped cilantro
1/4 tsp salt
1/4 tsp pepper
2 1/2 cups corn kernels
1 1/2 cups diced avocado (1/2 inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In large bowl, whisk together the olive oil, lime juice, cilantro, salt & pepper. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature.