Corn, Black Bean Salsa and Chicken Taco's

Today is one of those days. Will start running in about 45 minutes (4:30) and won't be back home until 7:30ish. And of course I need to feed hooligans when we get home and try to have them in bed by 9pm. SO...it is another crockpot day, only this time it is for chicken taco's.

Corn Black Bean Salsa

1 can black beans
1 can corn
1 can diced tomato (you can use on of the flavored ones too, most of them would work)
(Rotel works great in this also, if you want it to have a kick!)
a dash of olive oil
about 1/2 cup of red wine vinegar
some granulated garlic
black pepper
chives, fresh or dedydrated

Drain and rinse the beans until clear water runs through colander. Dump corn and tomato all in same colander to drain. Dump all that in a bowl. Add the chives, whatever looks good to you, ad a couple sprinkles of garlic and black pepper, a dash of olive oil and the red wine vinegar. Stir it all together and refridgerate.

**You can make this even easier by adding red wine vinegarette salad dressing instead of the oil and vinegar.

Is yummy good served with tortilla chips, as a salad dressing or just by the spoonful. Also is yummy to add avocado. Or mix with guacamole.

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Chicken Taco's

1+ lbs chicken breasts
1 pkg McCormick chicken taco seasoning mix ( or any of thier taco mixes)
1 small can of tomato sauce
1 can of water

Throw it all in the crockpot and turn on high for 3-4 hours, low if longer. Once again shred up the meat and serve it in tortilla's or on a salad or tortilla chips (like nacho's). Serve with black olives, sour cream, cheese, tomatoes, lettuce, etc....etc.....whatever floats your boat.

**Most corn tortilla's are gluten free, and there are some pretty good brown rice tortillas made by Food for Life.

Sorry no pic of the chicken. Came home from soccer to find a whole in the wall in the hallway. Two boys will be grounded for quite some time. Anyway....such is life in a testosterone infested home.