Great Summer Recipes

Here are two great summer time appetizers when the living is easy!

Cowboy Caviar

• 1 (11 ounce) can white shoepeg corn, drained
• 1 (15 ounce) can black beans
• 2 firm-ripe avocados, finely chopped
• 1 large tomato, seeded and diced
• 1 bunch green onions, thinly sliced
• 1/4 cup olive oil
• 1/4 red wine vinegar
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• Tortilla Chips (organic, baked, whatever you enjoy)

1. Combine all ingredients (except chips) and toss together gently.
2. Serve room temperature with tortilla chips.
3. Avocado will turn brown if sets to long, could leave the avocado out until just before serving.

Great with a tall Corona Extra with a slice of lime!!!

Fruit Salsa with Cinnamon Chips

Cinnamon Tortilla Chips

• 1 cup sugar
• 1/4 cup ground cinnamon
• 1/2 cup lemon-lime soda
• 1/2 cup water
• 1 package flour tortillas

1. Combine sugar and cinnamon in a bowl/mix well.
2. Combine soda and water in a bowl; stir.
3. Cut tortillas into triangles. Brush lemon soda mixture over one side of tortilla; then coat with sugar mixture.
4. Arrange on a foil-lined baking sheet. Bake at 475 degrees for 5 to 7 minutes or until bubbly. Remove the tortillas to a wire rack to cool.

Fruit Salsa

• 3 or 4 large Granny Smith Apples, chopped finely
• 2 Kiwifruit, chopped
• 1 quart fresh strawberries, chopped finely
• 1/4 cup packed brown sugar

1. Combine chopped fruit, orange juice and sugar; mix well. I chop by hand or use your food processor until coarsely chopped.
2. Cover and chill 8 to 10 hours before serving.

This would go great with a Strawberry Daiquiri! I guess you can tell that I am looking forward to hot summer days and cold liqueur in my hand!