15 oz. cans del monte fresh cut corn (drained)
1 15 oz. can black beans (rinse and drain)
1 14 oz. can hearts of palm (drain and slice)
1 large tomato chopped
1 avacado
1/2 c. purple onion
1/3 cup minced cilantro
1/4 c. vegetable oil
3 T. lime juice
1 1/2 t. chili powder
1/2 t. cumin
Combine first 7 ingredients in bowl. Mix in next 4. Toss and chill.
Recipe Shared by Jill Kimbrel, Liberty, MO
Recipe Source: too frazzled to remember
2 c fresh bread crumbs 1 tsp fresh lemon juice
2 eggs, beaten ¼ tsp black pepper
¼ c parsley 3 salmon fillets
¼ c chopped green onions 2 T butter
2 tsp dill 1 red pepper, diced
1 onion, chopped
In large mixing bowl, place 1 ½ c bread crumbs. Set aside remaining ½ c. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.Add salmon and mix with hands. Form into patties. Place remaining ½ c bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. In large skillet, melt butter. Fry salmon cakes over med heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary and fry about 3 minutes on other side.
Shared by Jennifer Markey, Prairie Village, KS
Recipe Source : http://www.allrecipes.com/
1 8oz cream cheese
1 pack thin slice beef
3 green onions
3 T accent seasoning
sprinkle of Worcestershire sauce
1/4 cup chopped pecans (if you want)
mash accent into softened cream cheese, with hand blend in onion and beef, shape into a ball, roll in pecans. serve with crackers (veggie thins are best)
Shared by Jennifer Ratchel, Bakersfield, CA
Recipe Source: too frazzled to remember
