Blog Statement

Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

TDM CCN Header

January 13, 2012

Tailgating Party Dip ~ Western Hemisphere Salad/Dip

Tomorrow's a BIG day around northern California.  I'm a huge 49er fan and Saturday afternoon they will be playing the Saints in a playoff game in San Francisco.  I'll be there, at Candlestick, tailgating with friends by mid-morning on Saturday. 

Other than beer and wine, I wanted to bring something that would hold up well at room temperature.  Going through my recipe file, I came across this Western Hemisphere Salad that I haven't made in ages.  Great as a salad or makes a super fantastic tortilla chip dip as well.

This salad/dip is so named because all the ingredients are native to the western hemisphere and were unknown to the Old World prior to 1492.  It's very nutritious, tasty, low in fat, high in fiber, vitamin C, beta carotene, potassium and protein. 

It's Super easy to make and a hit at any party.  You can also make it ahead of time to let the flavors 'marry' together....BUT, the only problem with making it ahead of time, as I JUST found out, is that I began snacking on it WAY before party day.  So if you do make it ahead, make a lil' bit extra :)

Here's what you need for success....{full recipe below}

Dice the tomatoes, green onions,


some freshly squeezed lime juice {please excuse my scary looking fingers},



corn, black beans, parsley, garlic and salsa.  I modified the original recipe by adding half a jalapeno because I like it spicy.

Mix is all together and add some fresh chopped avocado right before serving.

Serve in 1/2 cup servings, OR

how I like it.....with chips!

What's your favorite football party food?

Western Hemisphere Salad

1/2 cup chopped green onions, including the green tips
2 fresh tomatoes, chopped {about 2 cups}
1 medium zucchini squash, diced {about 1 cup}
1 cup corn, canned or frozen
1 pound can {about 1 1/2 cups} black beans drained or rinsed {or Kidney beans}
1/2 cup mild salsa {I used Pico de Gallo-medium}
1/2 jalapeno without the seeds, minced {modified from original recipe}
1/4 cup chopped fresh parsley or cilantro
2 T lime or lemon juice
1 or 2 cloves of garlic, minced
1/2 tsp. cumin
1/2 tsp. sea salt
1 small ripe avocado, cut into small chunks {optional}

Combine all ingredients except avocado in a mixing bowl.  Stir to blend.  Chill before serving.  Add avocado chunks just before serving.

Makes about 6 cups.  Unless avocado is used, this recipe has no added fat.

This  recipe was adapted from the George Washington University WHI Clinical Center.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Pin It
Post a Comment