Cowboy Caviar
Makes 6 servings
Ingredients
Dressing
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1/3 cup extra-virgin olive oil
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1/3 cup lime juice
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3 tbsp. chopped fresh cilantro
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1 tbsp. hot sauce (such as Cholula)
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1/2 tsp. cumin
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1 tsp. kosher salt
Salad
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1 cup black beans
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1 small red onion, finely chopped
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1 cup corn kernels
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1 cup cherry tomatoes, quartered
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1 cup black-eyed peas
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2 orange bell peppers, chopped
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1 avocado, chopped
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Tortilla chips, for serving
Instructions
In a small bowl, make dressing: Whisk together olive oil, lime juice, cilantro, hot sauce, cumin, and salt. Set aside.
In a large bowl, combine remaining ingredients. Toss with dressing until well combined.
Serve with chips.
Recipe from Delish
Sheet Pan Sweet Potato Hash
Makes 4 servings
Ingredients
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3 large sweet potatoes, peeled and chopped
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2 bell peppers, chopped
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1 large onion, chopped
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3 cloves garlic, minced
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3 tbsp. extra-virgin olive oil
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Kosher salt
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Freshly ground black pepper
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1/4 tsp. paprika
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3 sprigs rosemary
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6 slices bacon, chopped
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Freshly chopped chives, for garnish
Instructions
Preheat oven to 425°.
On a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, garlic, and oil. Season with salt, pepper, and paprika.
Scatter rosemary and bacon on top.
Bake until sweet potatoes are crispy on the outside and tender on the inside, about 45 minutes, shaking the pan halfway through.
Enjoy!
Recipe from Delish
Fresh Green Beans
Makes 6 servings
Ingredients
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1 lb. Green Beans
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2 tbsp. Bacon Grease (can Substitute 1 Tablespoon Butter And 1 Tablespoon Olive Oil)
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2 cloves Garlic
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1 cup Chopped Onion
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1 cup Chicken Broth
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1/2 cup Chopped Red Bell Pepper
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1/2 tsp. (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
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Ground Black Pepper To Taste
Instructions
Snap the stem ends of the green beans.
Melt bacon grease in a skillet (or butter or olive oil) over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
Serve.