Page 76 - South Mississippi Living - May, 2017

DININGGUIDE yummmmmy
76 SOUTH MISSISSIPPI Living • May 2017 FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
photos by Dara Parker
As the temperature rises, cooks look for summertime recipes that beat the heat. Salads, dips, and fruit and vegetable dishes take advantage of fresh produce and please a variety of palates. We offer these recipes for dining enjoyment in the hot months and throughout the year.
Black Bean Salad
3 tomatoes, seeded and chopped 1 cup fresh cilantro, chopped
1 lime, juiced
1⁄2 cup Italian dressing
15 oz. can black beans, rinsed and drained two 15 oz. Cans whole kernel corn, drained 8 green onions, chopped
2 jalapenos, seeded and chopped
1⁄2 t. garlic salt
1 t. cumin
1⁄2 t. curry
Toss and chill until serving.
1 green bell pepper, chopped
1 avocado, peeled, pitted and diced 4 oz. jar pimentos
Chocolate Dipped Ice
Cream Cone Fruit Cup
12 oz. semi-sweet or dark chocolate chips
12 ice cream cones
assorted toppings - sprinkles (or peanuts, coconut shavings or favorite topping) assorted fruit (pictured- 1/2 bag grapes, 2 apples, 1 box blueberries, 2 mandarin oranges and 1 box strawberries)
1 can whipped cream or fruit dip
Cut x’s in the cone box to hold each dipped cone.
Heat chocolate chips in microwave safe bowl in 20 second increments, stirring after each 20 seconds.
Repeat until chocolate is melted and smooth. Dip cones in chocolate and sprinkle with topping.
Place in cone holder and then drizzle chocolate inside the cone and fill the bottom slightly. Place in refrigerator for approximately 15 minutes to set chocolate.
Cut apples and strawberries and peel mandarin oranges.
Once chocolate has set, fill cones with favorite fruit and whipped cream or fruit dip and serve.