Recipeslut

I recently bought a bag of 10 limes. Paul looked at me with austerity when I shared this information with him a few days later and asked,”Why?” I just wanted them. They looked green and refreshing. Now they are in the fridge. The man used one tonight to make zucchini bread. Nice twist. We’re going camping this weekend and these tasty loaves are great to have on hand for a quick breakfast before a bike ride or hike or a swim in a kettle pond.

This recipe for salsa is one that I will have to make as soon as we return from the trip, with some of the limes we have. It’s one that I haven’t made in years, but I remember it being super delicious. It was one of the recipes from the Summer of 2004…the summer of love!!! Right, Paul? ‘Member the summer of love?

Enjoy!

1 lg. avocado, pitted, peeled, chopped
1/2 cup tomato, diced
1/4 cup red onion, diced
1/4 corn (best if pan-seared and toasted)
2 Tbs. fresh cilantro, chopped
1 Tb. fresh lime juice
1 Tb. canned chilis, drained and dice
Salt to taste

Combine all ingredients. Cover and chill for 1 hour.

1 can chickpeas, drained and rinshed
teaspoon dried mint
1 tablespoon cider vinegar
1 small tomato, seeded and diced
2 tablespoons olive oil
Salt and pepper, to taste
1/2 red onion, thinly sliced
1 clove garlic, minced

In medium bowl combine chickpeas, tomato, onion, garlic and mint. Add vinegar and olive oil. Toss to coat. Season with salt and pepper. Chill and serve.