Bring on the Heat

Summer is here and so is the heat! I love to have a few recipes that are easy to throw together and don’t require the stove or oven. Both of these recipes fit that and they’re delicious too. This strawberry limeade is the perfect combo of tart, sweet and refreshing. The salsa recipe was shared with my mom by her cousin Ellen from Chicago. It quickly became a family favorite. We hope you enjoy it as much as we do.

Strawberry Limeade Punch

1 (16oz) carton of strawberries

4 limes, juiced and zested

2 c. sugar

1 tbsp. citric acid

12 cups of water

Garnish

1 lime, cut into slices

3 strawberries, cut into slices

Instructions:

1. Wash the strawberries and pat dry. Remove the stems. Place the strawberries in a blender and puree until smooth. 
2. In a 1-gallon pitcher place sugar, citric acid, strawberry puree, lime juice and zest and 6 cups of water. Stir until sugar is dissolved. Add the remaining water and then fill the rest of the way with ice and garnish slices.

Notes:

1. Feel free to substitute your favorite combinations. Some of our favorites are blackberry/lemon, strawberry/lemon or raspberry/lime.
2. Citric acid can be purchased at most health food stores.

Ellen’s Bean Salsa

1 can of whole kernel corn, drained

1 can of black beans, drained and rinsed

2 tomatoes, chopped

1/2 red onion, chopped

1 red or green pepper, chopped

1 packet of Good Seasons Italian dressing mix

1 lime, juiced

1/2 bunch of cilantro, finely chopped

2-3 avocados, chopped

Tortilla chips of your choice

Instructions

1. In a large bowl combine corn, beans, tomatoes, onion, pepper, the Italian seasoning packet, lime juice and cilantro. Stir to combine. Let sit 1 hour for the flavors to really combine before serving. 
2. Just before serving add avocado. Serve alongside your favorite chips.

Notes

1. If raw red onion is too strong for you, substitute shallots instead
2. When in season, we substitute fresh grilled corn for the canned corn. It adds a nice smokiness to the salsa.
3. This is also great served on top of tacos, salad, grilled chicken, fish or even scrambled eggs.

Read more of Idaho Falls Magazine's July issue here.