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A savory Mexican (or Tex-Mex) parfait. Photo and recipe courtesy Food Should Taste Good.
This Southwestern Tomato and Yogurt Parfait is made in trendy glass canning jars, but you can use wine glasses, juice glasses or whatever you have.
It’s easy to make the salsa, but if you’re pressed for time you can buy ready-made corn and bean salsa.
Check out the history of the parfait—for most of its existence, a frozen dessert.
Happy Cinco de Mayo!
RECIPE: MEXICAN PARFAIT
1 can (14-1/2 ounces) fire roasted tomatoes (we used Muir Glen), drained, 2 tablespoons juice reserved, patted dry
1 can (15 ounces) black beans, drained, rinsed
1/2 cup frozen whole kernel corn, thawed
2 tablespoons finely chopped red onion
1-1/2 teaspoons finely chopped, seeded jalapeño chile
1 tablespoon chopped fresh cilantro leaves
2 tablespoons lime juice
1/4 teaspoon salt
Optional garnish: cilantro sprig
For The Salsa
For The Parfait
1 quart plain Greek yogurt
8 pint-sized canning jars (substitute juice or wine glasses)
1. MIX the salsa ingredients in medium bowl.
2. SPOON into each of the jars 1/4 cup salsa, then 1/4 cup yogurt. Repeat with two more layers. Top with a layer of salsa
3. GARNISH with a sprig of cilantro. Serve immediately with tortilla chips.
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