Over the 4th of July, we had a little get together to kick off the holiday weekend. And what better way to celebrate than with a Backyard BBQ! I mean, we are in Texas after all. So while my hubby was smoking a brisket, I worked on the other fun DIY details. These included washi tape toothpicks, food cards, and tissue pom-poms to hang. I kept with the red, white & blue theme, but you could easily use these tricks for any other backyard party. And all can easily be done the day of the party!
We had a great food spread, and plenty of fabulous dips. One of our favorites, which has become a staple at any of our parties is the black bean salad. It's easy to make, fresh and light, and there's no dairy so you don't have to worry about it spoiling so fast. I've adapted this recipe from my sister-in-law, and you can adapt it to your own tastes.
Black Bean Salad
2 cans black beans, drained and rinsed
1 can mexicali corn
2-3 roma tomatoes, diced
1 bell pepper, diced (I used orange, but you can use any color)
1 jalapeño pepper, diced
juice from 1 - 2 limes
Combine all ingredients and mix. Add more vegetables, seasoning, etc for your own tastes. Refrigerate before serving, then add tortilla chips to the side. Enjoy!