Preparing for Super Bowl: Vegetable Salsa recipe
I have never cared for football. The rules are confusing, the plays seem repetitive, and, since the Dallas Cowboys are locked into a perpetual cycle of mediocrity, I never know what team to root for. The Super Bowl, however, is different.
The Super Bowl is the only football game of the year in which I actually look forward to watching. I even placed a bet this year on "the purple team." The reason why I am so partial to the Super Bowl is because it is the perfect excuse to get together with friends and family and pig out on awesome food.
Now, I love the traditional food served at Super Bowl parties as much as the next guy, but sometimes it can be expensive and unhealthy.
Buying all the necessary supplies for a hamburger cookout can add up, and doctors everywhere frown upon eating a whole bowl of cheese dip.
For the health-and-budget-conscious college student, Super Bowl weekend can be a dilemma, but have no fear.
If you were invited to a Super Bowl party this year, you don't have to settle for buying expensive chicken wings at the grocery store, or eating over-salted potato chips.
With a few minutes of planning, you can hustle up a simple recipe that will score with the men in your life, and win the approval of your more health-conscious friends.
Here is one of my favorite Super Bowl party recipes that is budget-friendly and light on calories:
1 - 16 oz can black beans
1 - 11 oz can white shoepeg corn
1 - 2 ¼ oz can green chilies
1 garlic clove, chopped
1 bunch green onions, chopped
¼ cup red onion, chopped
6 tbsp fresh lime juice (or about 3 limes)
1-2 tsp cumin (for taste)
1 tsp salt
½ tsp pepper
6 tbsp oil
¼ - ½ cup fresh chopped cilantro
2 medium tomatoes, chopped
2-4 avocados, sliced
Night before serving:
1) Drain and rinse black beans, white shoepeg corn and green chilies.
2) Dump in a large, sealable bowl.
3) Add green onions, red onion and garlic to bowl.
4) Add lime juice, oil, cumin, salt and pepper. Stir well.
Shortly before serving:
5) Add cilantro, tomatoes and avocado to salsa. Serve with corn chips.
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