Finally!
Warm (well somewhat warm) weather in Chicago that lasts more than a day! It has been fun to see Chicagoans emerge from
their winter hibernation. Everyone is
looking forward to summer barbecues and spending time outdoors. In celebration of that and the fact that
Cinco de Mayo is one week away, I thought I would share my ‘famous’ corn and
black bean salsa recipe. Okay, okay,
maybe it isn’t famous, but it is AMAZING, and I plan on entering it in our
Quaker Cinco de Mayo salsa competition this week (fingers crossed!). This one is definitely a keeper and a crowd
pleaser. Don’t be shy with the lime
juice and salt…it makes the difference.
