RECIPE # 4524 - TAILGATE RECIPES - Wednesday, September 1, 2010 - | Nashville News, Weather & Sports

RECIPE # 4524 - TAILGATE RECIPES - Wednesday, September 1, 2010




1 (15-oz) can black beans, rinsed and drained

1 (15-oz) can white kernel corn or shoe peg corn, drained

1 (4-oz) pkg crumbled feta cheese

1/2-3/4 c chopped green onions

1/2 c reduced fat balsamic vinaigrette dressing

1/4 c lime juice

1 T sugar

1 t minced garlic

1 T chopped cilantro or 1 t dried cilantro (optional)

Tortilla or corn chips

Combine in a large bowl the beans, corn, cheese and onions; stir to mix.  Add dressing, lime juice, sugar, garlic and cilantro and stir to mix all ingredients completely.  Serve with tortilla or corn chips.  Yield:  6-8 servings. 


16 large tortilla chips

1 c cooked barbeque                                                                                                               

1/2 c green chili salsa or salsa verde

1/2 c sour cream

Place tortilla chips on a large baking sheet.  Top each chip with 1 tablespoon barbeque. Place in 400 F oven for 5 minutes to heat.  Top with a small dollop of green chili salsa and sour cream(about 1 teaspoon each).  Serve while hot or room temperature.  Yield:  4 servings.

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