Cooking With Toni: Salsa, Salad & Margarita’s

Well hello from Florida!  I am enjoying time with my friends, family and the beach of course here in Florida.  I thought since I am on vacation I would share some “vacation” recipes.  What makes a vacation recipe, just a dish that screams “escape” to me or tropical.  So I have salsa, salad and a margarita recipe for you today!  They are yummo and pretty healthy for you too so get to cooking and drinking and enjoy a yummy meal with a side of alcohol!

Holly Clegg’s Black Bean, Corn & Avacado Salsa

1 can (15-ounce) black beans, rinsed and drained
1 cup cherry tomatoes, cut in half
1 bunch green onions, sliced
1/4 cup chopped red onion
1/2 teaspoon minced garlic
1 1/2 cups frozen corn or 1 can (11-ounce) corn, drained
1 avocado, diced
1/3 cup chopped red onion
2 tablespoons lime juice
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 tablespoon olive oil
lots of salt and pepper

Instructions:  In a large bowl, combine black beans, tomatoes, green onions, red onion, garlic, corn, and avocado.  Makes about 6 cups or 24 servings 1/4 cup each!  *Nutrition information: Calories 48; Protein (g) 2; Carbohydrate (g) 6; Fat (g) 2; Calories from fat (%) 37; Saturated Fat (g) 0; Dietary Fiber (g) 2; Cholesterol (mg) 0; Sodium (mg) 58

Holly Clegg’s Black Bean, Corn & Tomato Salad  (yes I am in a black bean and corn kind of mood)

1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can golden sweet corn, drained
1 tomato, chopped
2 tablespoons chopped red onion
3 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Instructions: Combine black beans, corn, tomato, cilantro, red onion, lemon juice, olive oil, and salt and pepper to taste. Refrigerate until ready to serve. *Nutrition Information: Calories 138; Protein (g) 5; Carbohydrate (g) 18; Fat (g) 6; Calories from Fat (%) 35; Saturated Fat (g) 1; Dietary Fiber (g) 5; Cholesterol (mg) 0; Sodium (mg) 285

Harry Schwart’s Watermelon & Coconut Rum Margarita

2 cups seeded watermelon chunks
2 ounces coconut flavored rum
1/2 cup shredded coconut
juice from 1 fresh lime
1 cup ice

Instructions: Place all ingredients in a blender and blend until smooth. Pour into a sugar rimmed glass.Garnish with “watermelon swizzle sticks”

Now go and enjoy these yummy recipes while I enjoy the Florida sun and my family!

*Recipes from FabulousFoods.Com

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Toni Patton

Owner at A Daily Dose of Toni

Hi, I’m Toni — a mom of three, psych major, Gulf Coast girly, and full-time collector of life plot twists. I’m currently navigating mid-life with caffeine, humor, and the kind of chaos that deserves its own sitcom. Between college meltdowns, Disney escapism (hey adulting is hard and Mickey doesn't judge), family adventures, and whatever fresh nonsense life throws at me, I’m documenting it all with honesty, sass, and zero attempts at pretending I have it together. Welcome to A Daily Dose of Toni — the chaos era, but make it cozy.

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