OXFORD, Miss. — The long, painful wait is over. It’s football time in Oxford!! The only negative is that it’s still 90 degrees, despite me trying to will cold weather by already having put out my pumpkin decorations! In light of the heat, this week’s recipe is something cool […]
OXFORD, Miss. — The long, painful wait is over. It’s football time in Oxford!!
The only negative is that it’s still 90 degrees, despite me trying to will cold weather by already having put out my pumpkin decorations! In light of the heat, this week’s recipe is something cool that can be enjoyed in the Grove or in your home.
Go Rebels, and cheers to a great season!
Fiesta Corn Salsa
Ingredients
2 cans whole kernel corn, drained
1 can black beans, drained and rinsed
1 tomato, chopped
1 bunch of green onions, diced
1 bell pepper, finely chopped
1 jalapeño, chopped (seeds and membranes removed)
Juice of 3 limes
1/4 cup olive oil
3 tbsp honey
1/2 packet taco seasoning
Salt and pepper to taste
Directions
Combine all ingredients. Make the night before for even better flavor. Serve with Scoops tortilla chips.
Hotty Toddy and Beat Troy!
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
