Rochelle's Fiesta Salad & Red Velvet Cake Balls

Rochelle hosted Bunco in April and made a delicious Mexican feast for us. Sorry that I'm getting the recipes to you late, but here they are:

Fiesta Salad- Yields 4 servings

1 15-oz can black beans, drained and rinsed

1 15-oz can corn kernels, drained and rinsed

1 small purple onion, chopped

1 pint cherry tomatoes, sliced in half

1 red bell pepper, seeded and chopped

1-2 jalapenos, seeded and minced

1/4 cup cilantro

1/2 Tbsp cumin

salt and pepper

red wine vinaigrette, about 8 oz

Combine ingredients in medium bowl. Refrigerate 1 hour to marinate.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

You can make this with any combo of cake mix & frosting !