Recipes

Mexican Bean Salad

This salad is SO amazing!!  It makes an absolutely perfect addition to any summer feast.  I originally came across the recipe on allrecipes.com (one of my personal website faves) and will occasionally adjust the recipe according to what I have on hand or just how zesty I'm feeling that day, I personally like to add more cilantro and hot pepper sauce than the recipe below calls for.  The fact that you can add or subtract items from this recipe make it all the more lovely.  One last additional word is that the salad is much better if it can sit overnight.  This allows all of the amazing flavors to really mingle, but if you're in a time pinch it is still a great option as a side or stand alone vegetarian dish.

Mexican Bean Salad

Ingredients:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. 

Strawberry Cupcakes

Summer time called for making some fruity baked goods thus I came across this recipe here, and oh how glad I did!  These were dreamy!  So perfectly moist and dense with the perfect taste of fresh strawberries.   Enjoy!

Strawberry Cupcakes

Cupcake Ingredients:

• 1/3 cup of strawberry puree (made by putting some strawberries in your food processor)
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 cup milk
• 1/2 cup salted butter (at room temperature)
• 1 cup sugar
• 1 large egg (at room temperature)
• 2 large egg whites (at room temperature)

Instructions:

1. Set aside a 12-cup cupcake tray with cupcake liners.
2. Preheat your oven to 350°F.
3. Cream the butter and the sugar together with an electric mixer.
4. Add the eggs and egg whites, and mix thoroughly.
5. Add half the flour and combine.
6. Then add the milk and strawberry puree and combine again.
7. Lastly, add the rest of the flour and the baking powder, and mix until smooth.
8. Spoon the batter into the cupcake liners, so that they are about three quarters full.
9. Bake for about 22 minutes, or until a cake tester comes out clean.

Strawberry Icing Ingredients:

• 1/4 cup strawberry puree
• 1/2 cup butter (at room temperature)
• 4 cups powdered sugar

Instructions:

1. Cream the butter until smooth.
2. Add two cups of powdered sugar and mix well.
3. Add half of the puree and mix again.
4. Add the last two cups of powdered sugar and mix until smooth. (You can add more puree according to your preference.)
5. Ice your cupcakes, and enjoy the delicious summery strawberry goodness! :)