Corn & Bean Salsa

This is a fabulous dip recipe. It would go great at a sporting event or a book club, or a movie night at home. My 9 year old son loved it and couldn't keep his chips out of it!

Corn & Bean Salsa

1 can (1.5 cups) garbanzo beans

1 can (1.5 cups) red kidney beans

1 can (1.5 cups) black beans

1 cup frozen sweet corn

2 tomatoes, seeded & chopped

1/4 cup cilantro, chopped

1 medium sweet onion, finely chopped

4 garlic cloves, finely chopped

1 avocado, diced

Dressing:

1/4 cup olive oil

3 Tbsp. lemon juice

3 Tbsp. Bragg's Liquid Aminos

1/4 tsp. black pepper

1/4 tsp. ground cumin

Drain & rinse all beans, add to a large bowl. Add frozen corn, tomatoes, cilantro, onion, garlic & avocado. Mix dressing in a small bowl. Drizzle over bean mixture & toss. Serve with tortilla chips.

Watermelon Tomato Delights

We were served these at a wedding last summer, it was the only thing being served that was dairy & gluten free and they were absolutely divine. I have since made them a couple of times and had rave reviews each time. It is a strange combination of ingredients, but is very fresh and won't dissapoint.

Watermelon Tomato Delights

Watermelon, diced

Spinach leaves, washed

Grape Tomato, halved

Bacon, cooked

Balsamic Vinegar

Cut bacon into small square pieces. Layer one watermelon piece with folded spinach leaf, one square of bacon and a tomato half. Drizzle lightly with balsamic vinegar.

Bacon Avocado Artichoke Dip

Football season has arrived. Even though I personally am not a football fan, my husband is and we are often invited to watch football games with others. These are the times where I need to be able to make something snacky and fast. Before going dairy-free I was a huge fan of my cheesy artichoke dip. I searched high and low for a yummy dairy-free artichoke dip recipe, I found one that I liked and after adding avocado discovered a masterpiece.

Bacon Avocado Artichoke Dip

1 can artichoke hearts, drained
2 Tbsp. onion, finely chopped
1/3 c. mayonaise
1/2 lemon, juiced (1-1.5 Tbsp.)
4 slices bacon, cooked, crumbled
1 avocado, finely diced
paprika
salt & pepper

Drain & mash artichoke hearts. Combine with onion, mayonaise, lemon juice and a dash of paprika. Add the crumbled bacon, and diced avocado. Add salt & pepper to taste. Top with paprika. Chill before serving. Makes about 1 1/2 cups.