I'm anxious to get home tonight so I can finish up the layout I have in progress. I was snipping pieces of pattern paper before I left for work this morning. Since I don't have any new stamping to show you until after VSBN, I thought I would share a recipe. Mom wanted me to e-mail this to her, so here it is Mom. My boss brought it as a salad to a work potluck. Tim took it to a bike social and they used it as a dip.
1 can black beans, rinsed and drained
1 can corn, drained
4 oz. Monterrey Jack cheese, cubed
1/2 cup salsa (add more if needed)
1/2 cup green onion
1/2 cup celery
2 Tablespoons olive oil
2 Tablespoons lemon juice
Mix everything together. Serve chilled.