Mish mash

I love potlucks!  I wish I had more of them, but folks get busy and it doesn’t always work out that everyone can get together.  I was fortunate enough to go to a potluck on Saturday, but I didn’t have a lot of time to make something.  Also, I have learned from experience that it’s never a good time to try a new recipe out on a party or on company.  I am still shuddering about the cheese ball fiasco of the Christmas in July party last summer.

For last Saturday’s event, I made my black bean, corn, and tomato salad.  This is my go to salad for potlucks.  I also make a taco dip, but someone else was making one, so I decided to bring this.  I almost always have the ingredients on hand.  Here’s a photo of the salad on top of some tofu scramble that I had for breakfast this morning.  I usually like to put my tofu scramble in a flour tortilla, but I was scrambling to get out the door this morning and I didn’t have time to do that:


Black Bean, Corn, and Tomato Salad

(Note: This salad is very easy to double or triple.  Just use larger cans/packages of beans, corn and tomatoes, and more spices.)

1 (15.5) oz can of black beans (I use Goya)

1 (14.5) oz can of diced red tomatoes (I use Red Pack) or a cup and 1/2 of chopped fresh tomatoes.  I suppose you could use prepared salsa (or your own homemade salsa) but I have never tried it that way.

1 (10 oz) bag of frozen corn

1 medium onion, diced (I usually use red onions, but you can use any kind of onions you have on hand.)

1 envelope of Goya Sazón with Coriander and Annatto – scroll down, it’s the second product on the page (if you are doubling this recipe, use two envelopes).

Chili powder, pepper, and garlic powder to taste.

Mix all ingredients together and let chill for about an hour in the refrigerator.  Serve with tortilla chips.

You can add chopped chillies, fresh garlic, or bell peppers to this salad as well.  Also, I don’t add salt, because the Sazón has MSG and is pretty salty on it’s own.

On the fashion front, here’s yesterday’s outfit:

Outfit details:  Vintage “working woman” dress (I can’t place the age on this but I think it must be late 70’s, early 80’s), vintage 70’s red tights, (so old and saggy-baggy that I have to wear my undies over them so they don’t fall down!), vintage 60’s shoes- all thrifted.  The headband came from the dollar store and red plastic bangle was from a yard sale.

Gratuitous close up shot.  Dots! Stripes!

I hope you are all having a wonderful day wherever you are!  Tonight I am going to karaoke…but I don’t think I will be singing.  If I do though, I will be singing “Stray Cat Strut” by the Stray Cats.  I am a crazy cat lady after all:

Outfit details:  vintage 70’s Wrangler snap front shirt-thrifted, jeans-second hand shop, boots-retail, but very old, silver bracelet-gift from Dad, crazy cat lady plaque-a gift from a friend who snagged it at a rummage sale, Ox the cat-found on the side of the road.

See you later, blog friends!






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  1. You sure know how to put both an outfit & a great dinner together! I love that patriotic (for a Brit lover) pinstripe frock and those shoes are gorgeous! I know what you mean about saggy tights, I have big pants put aside especially for that purpose!
    have a fab weekend, you crazy cat lady! xxx

  2. Ooh yum that salad looks DELICIOUS and salad is one thing I can actually cook – thanks for the recipe! You look FABULARSEHOLE in that gorgeous working woman outfit – and I love your Wrangler shirt too (and your curls!). I would go to karaoke with you ANY TIME! Sarah xxx

  3. EEEEEEEK!!! You are pushing ALL my buttons with this salad and frock!!! Both are making me salivate……I must investigate this Sazon stuff!
    CCL?! Yep,I’m a fully paid up member.

  4. You are adorable! I love how different both of these looks are. The white kitty is gorgeous too! I am a sucker for anything Mexican and this recipe is right up my brown alley 🙂

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