Avocado Black Bean Salad

When I first developed this recipe for a local grocery store, I called it Avocado Salad and added at least four avocados. In fiquiring the costing per serving for Sweets and Eats, I discovered it wasn’t affordable. So I added less avocados and kept the taste the same. It is great to serve as a meal by itself, on a salad plate or as a side for a Mexican meal. I love this salad just as my clients did. It has a lot of versatility; as you can see I used yellow tomatoes instead of red and I used green bell pepper right from the garden. If there is something you don’t like, leave it out. Make it yours- it’s one of those recipes. Enjoy!

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Avocado Black Bean Salad

Add two or more avocados- it makes the recipe!
Course Salad
Cuisine Mexican
Keyword avocado, black beans, cilantro, whole kernel corn
Total Time 30 minutes

Equipment

  • knife
  • cutting board

Ingredients

  • 1 pint cherry tomatoes halved
  • 1 yellow bell pepper seeded and 1/2 inch diced
  • 1/2 cup red onion chopped
  • 1 jalapeno pepper seeded and minced
  • 1 -15 ounce can black beans drained and rinsed
  • 1 -15 ounce can whole kernel corn drained
  • fresh juice of 2 limes
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic peeled and minced
  • 1/4 cup fresh cilantro chopped
  • 2 avocados peeled, seeded and diced

Instructions

  • PLace tomatoes, pepper, onion, jalapeno pepper, black beans and corn in a large bowl.
  • Mix together the lime juice, olive oil, salt, pepper and garlic. Pour over vegetables and toss well.
  • Just before serving, fold in the avocados and cilantro. Can be served at room temperature or chilled.

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    Vegetable Cheese Strata

    This recipe got rave reviews at a ladies brunch. It is perfect to assemble the night before, cover and chill 8 hours, then bake.

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    Vegetable-Cheese Strata

    This recipe got rave reviews at the Carpenter=s Way Baptist Church Christmas brunch. The red and green peppers make it perfect for Christmas morning!
    Course Breakfast
    Cuisine American
    Keyword cheese, strata, vegetables
    Servings 9 servings

    Equipment

    • 9×13 baking dish

    Ingredients

    • 1 cup diced onion
    • 2/3 cup diced green onions
    • 3 T olive oil
    • 1 red bell pepper cut into thin strips
    • 1 green bell pepper cut into thin strips
    • 7 1/2 cups 1-inch Italian bread cubes
    • 2 1/2 cups shredded cheddar cheese
    • 3/4 cup Parmesan cheese
    • 9 large eggs
    • 2 2/3 cup milk
    • 1 /2 tablespoon Dijon mustard
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1/2 teaspoon hot sauce

    Instructions

    • Saute onions in hot oil in a skillet until tender; stir in bell pepper. Cook, stirring often, 10 minutes.
    • Spread half of bread cubes in lightly greased 9 x 13 baking dish. Top with half of vegetable mixture and sprinkle with 1 1/4 cup cheddar cheese and half of Parmesan cheese.. Repeat layers. Whisk together eggs and next 5 ingredients; pour over strata. Cover and chill 8 hours. Remove from refrigerator; let stand at room temperature 15 minutes . Bake at 350 F for 45 minutes or until set.

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      Lemon Buttermilk Pound Cake

      My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!

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      Lemon Buttermilk Pound Cake

      From According To Taste, Lufkin Service League, 1985, page 218
      Course Dessert
      Cuisine American
      Keyword buttermilk, lemon, pound cake

      Equipment

      • tube pan
      • electric mixer

      Ingredients

      • 1/2 cup butter softened
      • 1 cup shortening
      • 2 1/2 cups sugar
      • 4 eggs
      • 1 tablespoon lemon extract
      • 1 teaspoon butter flavoring
      • 1 tablespoon boiling water
      • 31/2 cups flour
      • 1/2 teaspoon baking soda
      • 1 cup buttermilk
      • 1 cup finely chopped pecans opt.
      • Glaze:
      • Juice of 2 lemons
      • 1/2 cup sugar
      • 1/2 teaspoon lemon extract

      Instructions

      • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
      • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.

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        Oven Roasted Okra

        This recipe was served at a party and I was amazed at its simplicity. It was easy to eat as a finger food and was not slimy as okra can be. I immediately started serving it as a side- it is lower in calorie and so much easier than frying it. With the bounty of okra, it is a great time to try this recipe. Enjoy!

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        Oven Roasted Okra

        Course Party Food, Side Dish
        Cuisine American
        Keyword okra

        Equipment

        • sheet pan

        Ingredients

        • 1 pound fresh okra
        • 2 tablespoons olive oil
        • season salt to taste

        Instructions

        • Preheat oven to 400, place okra on cookie sheet and drizzle with a couple of tablespoons of olive oil. Sprinkle with season salt and oven roast until tips are turning brown but tender crisp.

        Notes

        This was served at a party as an appetizer but also great as a side. Enjoy!
        Variation:  Add a sprinkle of cumin and chili powder to make a great Mexican side. 

        This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

          Sandwich Spreads

          When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!

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          Mayo Spread

          Course Spread
          Cuisine American
          Keyword mayonnaise

          Equipment

          • small mixing bowl

          Ingredients

          • 1 cup mayonnaise
          • 2/3 cup sour cream
          • 4 teaspoons Dijon mustard
          • 1/2 teaspoon Worcestershire sauce
          • 1/4 teaspoon garlic powder
          • salt and pepper to taste

          Instructions

          • Mix all ingredients in bowl. Cover and chill until serving.
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          Mustard Mayo Sauce

          Equipment

          • small mixing bowl

          Ingredients

          • 2 cups mayonnaise
          • 1/2 cup Dijon mustard
          • 1/4 cup green peppercorn mustard
          • 2 teaspoon dry mustard
          • 2 tablespoons parsley chopped fine
          • 1 pinch cayenne pepper
          • 2 lemons (juice only)

          Instructions

          • Mix all ingredients in small bowl. Cover and chill until serving.
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