Tamera Alexander's Black Bean Salsa


Tamera Alexander is a best-selling author whose deeply drawn characters, thought-provoking plots, and poignant prose have earned her devoted readers worldwide, as well as multiple industry leading awards. After living in Colorado for seventeen years, Tamera has returned to her Southern roots. She and her husband now make their home in Nashville where they enjoy life with their two adult children who live nearby, and Jack, a precious—and precocious—silky terrier.

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Tamera's next release, To Whisper Her Name, is the first in the Belle Meade Plantation series, and is a follow up to her fall 2011 release, A Lasting Impression, a 2012 Christy Award finalist and the first installment in the Belmont Mansion series. The two Southern series will intertwine with one another. Tamera and her publisher recently recorded six video vignettes in anticipation of her upcoming release, To Whisper Her Name, which can be viewed HERETamera invites you to enter her current giveaway HERE.

Tamera's Recipe: Black Bean Salsa

This is a fresh black bean salsa that I make at least 2-3 times a month for my family. Open our fridge and it's about guaranteed you'll find it in there. We adore it! And with fresh cilantro, red and green bell peppers, and green onions…what's not to love? Especially during football season. It's a "must have" for those Monday night games.

2 cans black beans (just dump and run!)
1 cup frozen corn
4 green onions (chopped)
1 green bell pepper chopped
1 red bell pepper chopped
1 bunch fresh cilantro
2 teaspoons minced garlic
1/2 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil

In large bowl toss beans, corn, onions, peppers, cilantro, and garlic. Whisk together lemon juice, vinegar, chili powder, salt, black pepper and oil. Pour dressing over salad and toss to coat well! It's ready to eat! Refrigerate leftovers, or chill before serving. I usually make this at least a couple of hours ahead of time in order to let the flavors blend. But it's delicious straight from the mixing bowl!

Lisa Carter's Hula Pie

Lisa Carter's debut contemporary romance novel, Aloha Rose, releases November, 2013 and is part of Abingdon's Quilts of Love series. Three more romantic suspense novels involving sassy Southern heroines will release in 2014 and 2015. Lisa was always the child who made up epic tales involving prairie schooners or interplanetary voyages for the neighborhood kids to re-enact during summer vacation. Now, she and her husband, David, have two daughters and make their home in North Carolina. When she isn't writing, Lisa enjoys traveling to romantic locales such as the Big Island, Hawaii, quilting and researching her next exotic adventure. www.lisacarterauthor.com

Lisa's Debut Novel: Aloha Rose

Seeking out her birth family, Laney Carrigan's only clue is the Lokelani quilt in which she was found wrapped as an infant. Hawaiian cowboy/helicopter pilot Kai Barnes finds himself drawn to Laney despite his reservations. Laney's painstaking journey toward a place to belong among the breathtaking allure of the Big Island will lead her closer to her past and maybe something more.Hula Pie: How about a shaka cool, Hawaiian way to usher out the summer over the Labor Day weekend and welcome autumn's return?

•9-inch chocolate pie crust
•Half-gallon of macadamia ice cream
(substitute with vanilla and chopped macadamia nuts if necessary)
•4 ounces chocolate fudge topping
•1 shot of espresso or Kona coffee
•6 ounces of macadamia nuts
•Whipped cream

1. Allow fudge topping to warm to room temperature.
2. Scoop ice cream into prepared shell. Smooth mound into a high bombe dome.
3. If substituting vanilla ice cream—soften slightly and mix in by hand chopped nuts according to taste.
4. Warm espresso or coffee and mix into fudge topping.
5. Warm knife or metal spatula to spread topping evenly over bombe.
6. Freeze until ready to serve.
7. Cover hula pie with a layer of whipped cream and sprinkle chopped macadamia nuts before serving.

Enjoy this favorite dessert from the tropical paradise of the 50th state.