How to Make Black Bean Avocado Salad
Need a simple, different appetizer to serve? Try Jill Bauer's black bean guacamole salad. This appetizer is sure to be a hit at the summer barbecue! Shop with Jill here:
Hi everybody, I'm Jill Bauer, host of You're Home with Jill. We're going to be talking about today, one of my favorite recipes for summer entertaining, it's a black bean guacamole salad. You know, when you think about the summertime, it's all about grilling and hamburgers and chicken on the grill and a lot of times, those barbecue meals have potato salad and macaroni salad and I like those, but I also like to change it up a little bit. I happen to love guacamole, I love Mexican food flavors, so this is a wonderful combination of all of those tastes. Look first of all at all of those beautiful ingredients. You have these beautiful cherry tomatoes, and the yellow peppers, and the avocado. I mean everything fresh and everything in season and this recipe is so easy you're going to love it and your guests will love it too. So, we're going to start out with cherry tomatoes, these have all been halved, so you know, super easy, nothing hard there. Then we're going to add in our black beans, so it's nice to have those black beans, a little bit more sturdy of an ingredient, so not everything is real soft to the palate. Here's your beautiful yellow pepper, you can use orange too if you want to change up the color, but I really love the yellow. Yum! Looks good already, doesn't it? Here is again, the star ingredient, one of my favorites, avocado. I could eat this whole bowl. I just love it. I was raised in southern California and we had avocado all the time, so I guess it's a taste of home for me. You just start to gently stir these ingredients together, look at your avocado, the contrast with the black beans, the pop of the cherry tomatoes, I just love it. So here's where you really start to kick up the flavor. So, I use red onion in this recipe and I use jalapeno. Now don't worry about the jalapeno, people hear that word and they think it's going to be too spicy. The secret in working with jalapenos is first of all, make sure when you're slicing them, you might want to wear rubber gloves, because you never want any of the heat to irritate your skin, but I think the key with food is that you make sure you get all the seeds out. And you make sure you cut out the membrane, that kind of white portion on the inside of the pepper. That's what really stores the heat, if you get rid of that, you're left with something that's just filled with flavor and gives a very nice balance to the onions and everything else that is going on. I love the that looks right there, but I'm going to make it taste even better, so here is this very flavorful dressing that's going to help to bring out all of the flavors of the tomato and the pepper. It's also going to keep your avocado looking fresh. This is a combination of garlic, some lime zest, some salt and pepper, extra virgin olive oil, and fresh squeezed lime juice. And it's that lime juice with the acidity that's going to keep your avocado nice and green-yellow. I'm going to let it really get in there and marinate the flavors. Let's use a spatula to move that around. I really like to serve this salad at room temperature, but you might want to let it sit for a few hours to let all those flavors come together. You want to bring out all those tastes, the tang of the lime is fantastic, the little bit of the kick from the jalapeno, the freshness of the tomatoes and peppers. It's really a lovely salad. Use this the next time you're tempted to do a potato salad, it's very fresh. Here is why else I love it. It's your hostess go to dish, remember while it's supposed to be a side salad, I use it as an actual dip. People love this concept of taking chips and dipping it on in. Here, just to make it a little bit different, I used a hollowed out orange pepper and filled it up that way. I've also been known to take some of the salad and fill up these little chips that are like bowls. Kind of let you scoop it in there. We're going to fill up those scoops with little scoops of this salad. That's a really easy way too, if you want to use this as an appetizer, so that your guests can just walk by and take a bite. I want to make sure that it tastes good for all of you, so let me get a little bit of that avi, a little bit of that jalapeno. It's a really good salad. Gotta tell you, I make it a lot and it never disappoints me. Now if you'd like to get this recipe, all you have to do is go to the You're Home with Jill page on qvc.com and you'll find of my recipes there, not just for this type of a guacamole black bean salad, but all of my favorite desserts and some of my favorite go-to dishes as well.
BBQ Baked Beans
You can learn how to make barbeque baked beans easily with this simple recipe.
For more information and a printable recipe card:
This is Stephanie Manley with CopyKat.com. I want to show you how you can
make easy barbeque baked beans using a few simple ingredients. We're going
to simply begin by chopping up an onion. I'm going to use a white onion
here. I like them because they're not quite as hot as the yellow onions. I
want to go ahead and chop up about half of this onion. And to this I am
going to saute in a pan about eight ounces of bacon, and I just kind of
want to give this a chop as well.
Now we're going to begin this recipe by simply sauteing the onions and the
bacon together, and then we're going to get a large pot. We're going to
dump in two cans of pork and beans. And then we're going to add in our
sauteed onions and bacon. We're also going to add a little bit of mustard,
some brown sugar, and some molasses.
Now I always like to begin by sauteing the bacon first. I just want to
render a little bit of the grease before I go ahead and add in the onion.
Now you don't have to cook this all the way through. You can simply cook it
until the onions are translucent. This way, when we add everything into the
beans, all that flavor is going to be captured and remain in the beans, and
that's exactly where you want this flavor.
So as you can see, this is really, really easy to put together. Now you can
go ahead and cook this whole thing on the stovetop, or you can simply put
it in the oven and heat it for about an hour or so until everything gets
all nice and warm. Okay, so to a pan I'm going to add two large cans of
pork and beans--the cheaper the better, because we're adding all of the
flavoring in ourselves. And you can see I'm just adding in all of those
nice cooked bacon and onions and putting those in there.
And now I'm going to go ahead and add about a quarter cup of brown sugar,
and I really like to use the dark brown sugar because it has more molasses
in it, and I think it has more flavor. And then we are going to add in a
couple tablespoons of yellow mustard. This is the type of mustard you would
normally stick on a hamburger. This adds a nice little bit of flavor.
I'm also going to add in a couple tablespoons of molasses, and then I'm
going to go ahead and give this a nice stir. And again, you can either
leave this on the stovetop to cook until everything's nice and warm, or you
can put this in the oven and bake it for a couple of hours and that's it.
That's all you need to do to make fabulous barbeque baked beans. Everyone
is going to wonder how you did it. But you know what? It wasn't hard at
all.
So please be sure to rate, comment, and subscribe to this YouTube channel
so you can see what's cooking next.
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Hangover cures: Eggy crumpets with cheese & bacon | The Craft Beer Channel
Hangover cures: Eggy crumpets with cheese & bacon | The Craft Beer Channel
In the second of our new playlist on hangover cures, we try out a version of Matt Chinnery's (@halfpintgent on Twitter) eggy crumpets with cheese and bacon. It's a beautiful beige mess of nutrients, fat and carb which is basically everything you need on a hangover. But might be a bit much if it's a bad one. Recipe below!
Serves 2
4 Crumpets
5 eggs
Your favourite hot sauce
4 streaks of smoked bacon
Handful of cheese
Whisk the eggs with as much hot sauce as you dare, plus salt and pepper. Pour onto a plate, lay the crumpets out and press down to soak the egg up like a sponge. Flip and repeat, then fry on a medium heat until golden, then flip and repeat.
Remove from the pan and let them cool while you crisp the bacon in the same pan. Remove them to some kitchen roll to dry, then squash the crumpets in the egg again on both sides. Fry them again, tipping any excess egg on top if you want. Once golden again, flip and scatter the cheese evenly over and wait until it goes slightly golden at the edges. Serve with too much brown sauce (or maple syrup if you are Brad).
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