Hi everyone, it was a wonderful meeting today with the MCS members and our presenter Maureen Gasek, She stretched our limits with the acrylic and feed our need for more texture and medium applications which we will combine with collage. Do take a moment and look at her work, she is a very active artist working all over the area giving demo's, workshop and live painting presentations along with art shows and galleries.
While we were at our meeting everyone was interested in a little salad/dip that I brought and I thought I would share that too.
Antioxidant salad
1 1/2 c. roasted corn kernals- by frozen
1 c. black beans rinsed and drained
1/2 c red bell pepper, diced
1/2 c. red onions-diced
1 ripe mango cut into small pieces
1/2 c. cilantro-chopped fresh or dryed will work
1/4 tsp. cumin
1/4 tsp. salt
2 tsp. canola oil /I used olive oil
1 small chipolte pepper- opional
3 tablespoons, lime juice
Saute the frozen corn in the olive oil, till some of the corn is browned. Mixed together in large bowl and enjoy with corn tortilla chips or as a side dish on fish and chicken.
While we were at our meeting everyone was interested in a little salad/dip that I brought and I thought I would share that too.
Antioxidant salad
1 1/2 c. roasted corn kernals- by frozen
1 c. black beans rinsed and drained
1/2 c red bell pepper, diced
1/2 c. red onions-diced
1 ripe mango cut into small pieces
1/2 c. cilantro-chopped fresh or dryed will work
1/4 tsp. cumin
1/4 tsp. salt
2 tsp. canola oil /I used olive oil
1 small chipolte pepper- opional
3 tablespoons, lime juice
Saute the frozen corn in the olive oil, till some of the corn is browned. Mixed together in large bowl and enjoy with corn tortilla chips or as a side dish on fish and chicken.
2 comments:
Thanks for posting the recipe, Laura. It was delicious! ~Denise
Just came across your blog and glad I did. I'm trying to start a new life as a collage artist in Darien, CT!
Will be regularly checking up on the action in the Midwest.
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