Black Bean Salsa

This is a fairly common recipe in Utah, so many of you have probably already tried it, but it's really good, so if you haven't tried it, you should!

Combine:
2 cans of niblet corn
2 TB olive oil
1 t salt
1 3/4 cup tomato chopped
3/4 cup chopped avacado
1 small can chopped jalapeno
2 15 oz cans black beans, rinsed and drained
1/4 cup lime juice
1 TB red wine vinegar
1/2 t pepper
3/4 cup purple onion (or green onion, which i find easier on the breath
1/4 cup chopped cilantro

Granola

This is the granola I was raised on. Bruce Smith even asked for the recipe. (I was known to snack on it during art class.) I love it, however, I'm open to new granola recipes if anyone has any.

Combine in saucepan over low heat:
1 1/8 cups honey
1/2 cup olive oil
1/4 cup water

Remove from heat and add:
3/4 tsp vanilla
3/4 tsp almond extract

In another bowl combine:
5 cups oats (instant OR old fashioned will work)
1/2 cup wheat germ
1/3 cup sesame seeds
1 cup flaked coconut
1 cup sliced almonds or pecans

Pour honey mixture over oat mixture and stir well to combine. Spread on cookie sheet and bake at 300 degrees for 40 - 45 minutes, stirring every 15 minutes. (You have to stir or parts will burn).

Black-Bottom Coconut Bars

Yet another delicious recipe from Everyday Food. (I made just few tiny changes). These are pretty easy to make and are pretty impressive.

FOR CHOCOLATE BASE:

½ cup (1 stick) (salted) butter, plus more for pan

½ cup sugar

1 large egg

¼ cup unsweetened cocoa powder

¼ cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING:

2 large eggs

¾ cup sugar

½ teaspoon vanilla extract

1 cup all-purpose flour (spooned and leveled)

1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling.

1. For chocolate base: Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
3. Bake just until sides begin to pull away from edges of pan, 10 to 12 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.
6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 28 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars. Store in an airtight container.