My family and I just returned from a super fun long weekend in Greer’s Ferry, Arkansas. So pretty there! My sweet parents drove from my home town, Lake Jackson, Texas to meet us. I took a few sweet pictures and, then, I am dying to share my Mom’s amazing shrimp and black bean salsa recipe. Really good!
Brooke went on a golf outing with my husband and my Dad yesterday…
John and our two 3-year olds…driving the boat
Brooke and my Dad…riding on the boat…she is a HUGE fan of his! “Papa”.
Beck caught a little fish!
Brooke is keeping up with the golf tees…
Cheering my dad on as he is teeing off…
Shrimp and Black Bean Salsa
*This is my mom’s recipe. I have said it once and, I will say it again… she is an amazing cook! This salsa was eaten so quickly, I could not even get a picture! The best part? Make it the night before and, it is good for 3-4 days! YUM!
1 can Ro-tel tomatoes w/ green chilis
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 bunch cilantro, chopped
2 cans mini shrimp, drained (or, use fresh boiled small shrimp, cut in half)
1/2 t. garlic powder (or more, to taste)
1 t. salt
1 t. course ground pepper
1/4 cup Wishbone Italian dressing
4 T. red wine vinegar
Mix all ingredients in a large bowl. *Easily doubled for a larger crowd. Chill for 4-5 hours. Serve chilled with corn chips.
Store leftovers (if you are lucky enough to have any!) in a plastic storage container, in the refrigerator.
Excellent appetizer! I hope you and your guests enjoy this!
Thank you so much for reading my blog!!!
Living With Flair,