Black Bean Salad with Cilantro Vinaigrette

This is one of my favorite salads to accompany grilled chicken; it is pretty much my go to whenever I have tomatoes and cucumbers to be used.



Black Bean Salad with Cilantro Vinaigrette
1 pint grape tomatoes
1 14 oz. can black beans (drained and rinsed)
1 c. frozen corn
1 large cucumber
1 small shallot

Cilantro Vinaigrette
1 garlic clove minced
1 1/2 tbsp. olive oil
1 1/2 tbsp. balsamic vinegar
1 tbsp. honey
1 tbsp. fresh cilantro
1/8 tsp. basil
1/8 tsp. dijon mustard
salt and pepper to taste

Halve grape tomatoes, peel and remove seeds from cucumber and chop, add corn, and dice shallot. Set aside.

In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic clove and cilantro. Add remaining ingredients and continue to whisk. Pour mixture over salad. Flavors build over time, so set in the fridge for an hour so the ingredients can meld together (if you have the time). Enjoy!

Easy Appetizer - Caprese Bites

I am always looking for quick and tasty appetizers to serve when I have guests over! These caprese bites are not only yummy, but they are also a bright pop of color! This appetizer always reminds me of ripe Jersey tomatoes in the summer! The tomatoes are the most important part of this dish! The ones below were picked fresh from my garden!



Caprese Bites
1 pint cherry or grape tomatoes
1 pint fresh mozzarella balls
1 c. loosely packed fresh basil
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. honey
1/8 tsp. dry basil
1/8 tsp. oregano
salt and pepper to taste
toothpicks or appetizer picks

In a small mixing bowl combine olive oil and balsamic vinegar. Whisk in honey and spices. Pour dressing mixture onto serving platter and set aside.

Half the tomatoes and mozzarella balls, and remove the basil leaves from the vine. With the toothpicks spear the tomato, add one basil leaf (it works best if you fold in half), and finally add the mozz.

Chop a few basil leaves into long strips. Arrange bites on platter on top of dressing mixture and sprinkle with chopped basil.

Enjoy!



*please note my variation of the recipe did not use fresh basil, I used dried, because that was what I had on hand!

Warm your Tummy with Turkey Chili

As a kid, I never liked chili...as an adult, I have perfected it. This is an easy one pot recipe that will be sure to produce smiling faces! I love food with flavor! I am inclined to write 'palm' versus tablespoon, because that is how my Dad taught me to cook...but for those of you who need specific measurements, I will keep it simple.

Turkey Chili
1 tsp. olive oil
1 lb ground turkey
1 small onion
1 small green pepper
2 garlic cloves minced
1 28 oz. can of crushed tomatoes
1 14 oz. can of kidney beans (drained and rinsed)
1 c. frozen corn
1 tbsp. chili powder
1 tbsp. oregano
1 tbsp. parsley
1 tsp. basil
1/2 tsp. garlic powder
1/4 tsp. salt
1 tbsp. hot sauce (or more...)
salt and pepper to taste
shredded cheddar cheese
sour creme

In a large pot on medium low heat, add olive oil and sautee onions and green pepper; add minced garlic and continue to sautee. Be sure that the heat is not too high so the garlic does not burn. Once onions are see through, add the rest of the ingredients. Cover and simmer on low for an hour. Top with shredded cheese and a dollop of sour creme. Serve with crusty bread or cornbread for extra yumminess!