Sunday, March 23, 2014

Black Bean Salsa

1 15-oz can black beans, rinsed and drained
1 8-oz. can white shoepeg corn, drained
1 can Ro-Tel, drained
1/2 red onion, chopped
1/8 cup chopped fresh cilantro
2 tbsp fresh lime juice
1 tbsp olive oil
1 1/2 tsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
Tortilla chips

Combine all ingredients except chips in a large bowl. Serve with tortilla chips. (Adapted from Square Table)

Pears with Goat Cheese

1 can of pear halves
3 oz. Goat Cheese with Honey
Balsamic vinegar
Chopped pecans

Put a dollop of goat cheese in center of pear. Drizzle with vinegar and sprinkle on chopped pecans. 

(If you can't find Goat Cheese with Honey, mix in a little honey with plain goat cheese.)