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Wednesday, August 6, 2014

Fiesta Sides

  • 2-15oz cans Black Beans
  • 1-15oz can Corn
  • 1-15oz can Chickpeas
  • 1 Pint Cherry Tomatoes, quartered
  • 1 Avocado, diced
  • 1/4 Red Onion, diced
  • 1 JalapeƱo, diced
  • 1 Scallion, diced
  • 2 Tablespoons Cilantro, chopped

  • 2 Limes, juiced
  • 1 Tablespoon Olive Oil
  • Salt, dash
  • Pepper, dash
  • Paprika, dash
  • Combine all salad ingredients in a large bowl
  • In a small bowl, combine all the dressing ingredients
  • Toss salad and dressing
  • Refrigerate and serve cold

  • 2 lbs Plantains, thinly sliced
  • 1/4 Vegetable Oil
  • Salt, dash 
  • Pepper, dash

  • Toss thinly sliced plantains in vegetable oil and coat well
  • Spread evenly on a baking sheet 
  • Sprinkle with salt and pepper
  • Bake at 400 degrees for 30-40 minutes (or until crispy) flipping occasionally 

I made these two side dishes to serve along with the Cuban sandwiches at my parents birthday party last weekend. They were super simple and easy to increase to feed a larger number of people. 

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