Recipe: Cherry & Black Bean Salsa

With summer quickly starting to wind down I’ve been trying to cram in as much summer fun and activities as I can. This weekend was the Bayfront Festival here in Petoskey so much of our time was spent enjoying the activities at the Waterfront Park here in town.

My husband is a police officer/fire fighter for the city and they had a Waterball Tournament yesterday, behind the firehall against local volunteer fire departments as well as Michigan State Police and the Boyne City Police Department. It was a lot of fun to visit with friends and locals, grill behind the firehall afterwards and then we all jumped off the Petoskey Breakwall to get a repreive from the heat.

(My husband and 2 of my brave littles swimming and jumping off the Petoskey Breakwall)

Later today, we’ll be out on our boat on the Crooked Lake sand bar with friends so I wanted something quick and easy to make and take to share with everyone. I grabbed a jar of Brownwood Farms Jalapeno Cherry Salsa from Grandpas Shorter’s, added a can of black beans and voila! A quick, healthy snack for out on the boat.

Brownwood Farms Cherry & Black Bean Salsa –

1 Jar of Brownwood Farms Jalapeno Cherry Salsa
1 15 oz can of black beans, drained and rinsed
8 oz corn (optional)

Directions –

Combine the salsa and black beans, mixing well. Cover and allow to chill in the fridge until you are ready to serve. *Recipe adapted from Brownwood Farms.

Voila! A quick and easy appetizer or snack for any time of year and perfect for upcoming football parties!