Bean Salsa aka Texas Caviar

1/2 cup sugar
1 cup apple cider vinegar
1 can black beans (drain & rinse)
1 can black-eyed peas (drain & rinse)
1 can pinto beans (drain & rinse)
2 cans white shoepeg corn (drain & rinse) or 2 cups frozen shoepeg corn
1 small jar of pimentos (drain &rinse)
1 cup minced onion
1 cup finely chopped bell pepper
1 cup finely chopped celery
1 jalapeno, finely chopped
¼ cup vegetable oil
1 teaspoon cayenne pepper
½ teaspoon garlic powder
Salt and pepper to taste

Directions: Combine vinegar and sugar in a microwave safe bowl. Microwave about a minute, stirring afterward to dissolve all the sugar.
In a large bowl, combine all other ingredients. Pour vinegar over salsa and stir to combine.
Refrigerate at least 2 hours to let flavors combine. I like to make this a day ahead and refrigerate overnight.
Serve with tortilla chips.

~Naomi

Mediterranean Dip for Chips

Mediterranean Dip for Chips
2 cucumbers, peeled, seeded and chopped
1 red onion, chopped
2 tomatoes, chopped
½ cup fresh basil, chopped
1 tsp. oregano
2 tbsp. garlic, chopped
½ pound feta cheese, crumbled
6 oz. can black olives, sliced
½ cup olive oil
1/3 cup balsamic vinegar
black pepper
Mix all ingredients together. Makes about 6 cups. Serve immediately with tortilla chips.
It can be easily halved.

Submitted by: Joanna Falk

Beef Dip

Beef Dip (cold)

4 pkgs budding dried beef or corned beef
1 pkg hidden valley dried ranch dip
2 tbs dill weed
2 8 oz cream cheese
1 cup sour cream
½ cup mayo
1 bunch green onion

Combine all
Serve with Bagles (I like the onion one's)
This is a big hit at parties, everyone wants the recipe

Submitted By: Miriam Pinnow

Different Kind of Salsa

16oz black beans
drained16oz shoe peg corn
drained1 red pepper
chopped fine1 avacado
chopped fine1 small red onion
chopped fine1/2 cup cilantro
1 bottle (16oz) Wishbone Italian dressing
***1 T sugar***
I use only about 1/3 of the dressing bottle.
mix all ingreds together and ENJOY! chips, on top of grilled chix, or salads

Submitted By: Miriam Pinnow

Salsa Verde

First off, great idea Miriam! Here's a new favorite from our farm share box.

Salsa Verde

1 lb tomatillos (about 4), hulls & stems removed, halved or quartered
1 medium yellow onion, quartered
2-3 cloves of garlic, peeled
2-3 jalapeno peppers, stems removed & cut in half lengthwise (remove seeds to reduce the heat)
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1 Tbsp salt

Directions
Roast tomatillos, onion, garlic, and jalapenos in a baking pan at 450 degrees for 6-8 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. Cool roasted veggies a bit & throw them and the rest of the ingredients into a food processor & pulse until smooth. (I use a little food processor and did this in batches) Stores in fridge for about a week (unless Harrison is around, then it disappears - quickly)

Serve with chips, tacos, or over grilled chicken, steak or fish.

Recipe from Driftless Organics Newsletter, posted by Naomi Skye