Quick Cilantro Lime Black Bean & Corn Salsa

OK...after having put out there a recipe for Taco Mac (recipe HERE) in time for Cinco de Mayo, that looks like a big cop out. As I was just giving another variation for families, we really are planning a Cinco de Mayo fiesta!

Now then, I wanted to make sure we had Cilantro Lime something...cuz...YUM! And we won't have enough room to make the Cilantro Lime Mexican Chicken Noodle Soup with Green Tea (recipe HERE). Bummer. Instead, I decided to make a salsa. Some of the stuff I had on hand, and it's really cheap to make!

Now then, I know fresh everything is better, but sometimes it doesn't always go that way. And I was looking into a lot of different salsa recipes to see what I could throw together. So here's what I ended up doing with some things on hand:

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QUICK CILANTRO LIME BLACK BEAN & CORN SALSA

Ingredients:

~ 1 can black beans, drained & rinsed
~ 1 small can whole kernel corn, drained
~ 1 can Southwestern seasoned white corn, drained
~ 1 can fire roasted diced tomatoes (I had a garlic version on hand)
~ 1 can cilantro lime Ro-Tel
~ 2 C diced bell pepper (I had frozen strips on hand)
~ 1/4 C cilantro
~ 1/4 C lime juice
~ 2 T parsley
~ 1 T chives
~ 1 T extra virgin olive oil
~ salt &/or black pepper, to taste


Directions:

In a large bowl, place all the ingredients & mix together

Serve or place in refrigerator until ready to use

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Like I said, I had a lot of this stuff on hand already. Something you can make in a bind...just throw things in. You can add diced onion if you have it, too. If you have fresh ingredients...even better. Just note that I used dried cilantro, parsley & chives; I also used bottled lime juice. If you have fresh-squeezed lime & fresh herbs & veggies...that's a bonus!

Sometimes, you just gotta use what you have in the pantry. Can't wait to serve my salsa at our buffet fiesta!

ENJOY!

Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

We really enjoy eating Mexican around here. Tacos are a staple favorite. It's one of the few things that we know everyone will eat. Nachos, enchiladas & taco mac are also big hits. I think this is about the only line of things my whole family will eat together. Seriously.

Now, even though some of my family freaks out over soup...cuz they are weird...I will have issues with them trying this new version. But...I am quite happy with it!

So...wanna try to make it, too?

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Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded

1/2 C lime juice

80 oz chicken broth

4 C brewed green tea (yes! Green Tea)

1/4 sweet onion, chopped

2 C finely chopped spinach or kale (or other dark leafy greens)

1 - 10 oz can cilantro lime Ro-Tel

1 can black beans, drained & rinsed

1 small can whole kernel corn - no salt added, drained & rinsed

1/4 bell pepper of each color (red, orange, yellow & green)

Ground black pepper, to taste

3 T ground ginger

1/4 C parsley

3 T ground cinnamon

1/4 C cilantro

3 T smoked paprika

2 T chili powder

2 T garlic powder

2 T green onion

2 T cumin

1 T onion powder

1 bag whole wheat egg noodles

Pour lime juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Garnish with shredded cheese & tortilla chips (crushed or strips). Serve.

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I made this version after I made the LEMON HERB RAINBOW CHICKEN NOODLE SOUP WITH GREEN TEA and based it off the same soup. So still the healing properties...and still the beautiful comfort food!

Aye-yi-yi...I think I need another bowl.

Soup's on, y'all!!

ENJOY!