I invited my family over for a small gathering at my new place. Rather than making a formal dinner, I put together a series of appetizers that were more fun to eat than any formal dinner would have been. Featured here, some fresh, delicious, juicy Kalamata olives I picked up at the store.
1 small yellow onion, chopped
1 clove garlic, crushed
1 15 oz can black beans, rinsed and drained
3 plum tomatoes, diced
1/2 cup frozen corn kernels
1/2 tsp chili powder
1/2 tsp cumin
1 tsp brown sugar
1 tbsp cilantro, chopped
grated white cheese for garnish
salt + pepper
1. Heat 2 tsp olive oil in a skillet. Add the onions and garlic, and cook for 3-4 minutes. Add the beans, tomatoes, corn, chili poweder, cumin, brown sugar, 1/3 cup water, cilantro, and season with salt and pepper.
2. Use a potato masher to lightly mash the beans. Cook until the dip thickens, then transfer to a serving bowl and top with cheese. Serve with Tostitos Multigrain Tortilla Chips.
Also making an appearance, my Tangy Guac.
And my Bruschetta in 5.
Hummus with Homemade Pita Chips
For the pita chips: Slice store-bought whole wheat pita bread into chips. Lay on a baking sheet that's been lined with parchment paper. Drizzle olive oil, and sprinkle with dried oregano, salt and pepper. Bake in a 350 degree oven for about 20 minutes, or until toasty.
Crudites with Yogurt Sauce
Slice up two red bell peppers and lay them on a serving dish with some baby carrots. Serve with yogurt sauce, also great with homemade pita chips.