Labor Day is inching up on us, a nice long weekend, the beginning of fall. A little break from school and work, maybe the end of summer for some. It’s a great weekend to relax, be with friends and family, and well, eat.
As we all know, if you or a family member has a food allergy, it makes these food holidays all the more troublesome. You never know what is in something someone else made, or how they prepared or what contaminant was in their kitchen. I always advise people to bring at least one thing they are comfortable eating, if not more. I think it’s best to bring something to share but if you need to just bring an entire individual meal, that’s fine, too. Whatever works to make you feel the safest and fullest!
Here is a great recipe for Black Bean and Corn Dip/Salsa/Salad that always gets devoured, and it’s basically allergy free – no nuts, no wheat, no dairy, no soy or shellfish. It’s also really easy and can be made ahead – give it a try…You can toy with the measurements to get the sweet and the heat how you like them. If you are allergic to something, substitute or leave out.
1 can, 14 ounces, black beans, rinsed and drained
1 can, 14 ounces, garbanzo beans, rinsed and drained
2 cups frozen corn kernels
1 can Rotel tomatoes OR 1 cup good chunky salsa
1 small green bell pepper, seeded and chopped
1/2 red onion, chopped
1-2 Tablespoons Tiger Sauce
1 lime, juiced
1/4 cup vegetable or olive oil
1/4 cup red wine vinegar
1/4 cup honey
Combine first six ingredients in a bowl. Add Tiger Sauce. Combine lime, oil, vinegar and honey in separate bowl, mix well. Combine with beans and corn. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. You can also make ahead, the flavors meld well. Add the cilantro before serving and toss to mix. You can serve this as a dip or salsa with tortilla chips, top burritos with it, or serve over greens as a salad.