Finally… an updated blog post! These dips are both easy and delicious!
I am still in the States, moving around and staying busy as ever. Believe it or not, we have still not heard any updates about transferring abroad and I am leaving in 9 days back to Greece. As of tonight, the EU leaders are trying to determine what the future holds for Greece and how to prevent a domino effect of bankruptcy and default, although, “Greece is in a uniquely grave situation in the euro area,” the statement said. Article Here. And as of now, it looks that everyone is pulling together to help Greece, read further here. I won’t bore you with the details but the links above are from the BBC webpage and provide very insightful information if you are interested.
I hope to hear something, anything, as soon as possible so we can officially move forward with our lives. These last two months in the US have been bittersweet to say the least, although I have gotten much needed quality time with my family and friends, I miss my love. Although, there are endless things to see and do here, I miss my very bestest friend. All I can do it keep busy and not stop too long to think about how much I miss him, and also keep trusting that God has a plan for all of this – His will be done, not ours. We are both walking forward in faith, blindly trusting that the best is yet to come!
I wanted to share a couple of delicious and very simple recipes for parties or just fun appetizers. The first one is made with black beans and I love black beans!!! Greece doesn’t sell black beans (as far as I know) and I have been craving for them for the past year and half – they are my favorite legume by far 🙂
Summer Black Bean Salsa Recipe:
1 can black beans, drained and rinsed
1 can whole corn (white or yellow), drained and rinsed
1/2 red bell pepper or tomato, chopped
1 small avocado, neatly chopped
1/4 cup onion of choice, green or purple
1 jalapeno, seeded and chopped
1 bunch of cilantro, finely chopped
1 – 2 limes, squeezed
1/2 – 1 tsp. cumin
salt and pepper
Drain and rinse beans and corn, chop all other ingredients and squeeze limes and stir in spices. Refrigerate overnight or for at least 3 hours, serve with tortilla chips – Scoops work great!
The second dip is more of a Texas classic with a funny name. Texas Caviar Dip was actually invented by a New York chef who moved to Dallas to work at Neiman Marcus, but had no clue what to do with black eyed peas. She eventually came up with this simple, affordable dip that the rich customers just loved!
Texas Caviar Dip Recipe:
1 can black eyed peas
1/2 bell pepper of choice, chopped, optional
1 can corn, drained and rinsed, optional
1 cup diced tomatoes
1 chile or jalapeno pepper, chopped
1/4 cup red onion, chopped
1/2 cup chopped cilantro (or parsley if preferred)
1/2 tsp. salt and pepper
1/2 tsp. garlic powder*
1/2 tsp. dried oregano*
1 tsp. cumin*
(*or as a spice substitute use italian dressing, a little goes a long way!)
Mix everything in a bowl and let refrigerate overnight or at least a few hours to enhance flavor!
I also had some extra black beans that I blended with a spoonful of sour cream, some jalapenos, salt and pepper, and some minced garlic. This was terrific drizzled over the dips, spooned onto a chip, or even served with a fresh quesadilla!
If you have never tried these, I suggest that you whip them up for your next get together. The summer is the perfect season to enjoy these bean melodies. Remember, make it suit you, use whichever bean you prefer most and mix and match the ingredients that you love.
Thank you again for all sticking around during this chaotic season of life and for each and every prayer said on our behalf. We trust and know that God has a plan, His will be done – not our own!
Hope you’re having wonderful summer.