Ingredients

• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed or 1.5 cups of fresh corn
• 3 Roma tomatoes, diced
• 2 diced avocados
• ¼ cup red onion, diced
• ¼ cup cilantro, chopped finely
• juice of 1 lime
• ½ tsp salt
• ½ cup Italian dressing

Directions

1. Place beans, corn, tomatoes, avocado, onion, and cilantro into a large mixing bowl.
2. Squeeze lime juice over the avocados so they don’t brown as quickly. Sprinkle in salt and pour in Italian dressing. Stir until well combined .
3. Cover and chill in the refrigerator for an hour to marinate flavors together. This is best served the same day. The avocado might start to brown the following day, but still tastes great!

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The following recipe is adapted from “Miss Kay” Robertson’s (who stars on the A&E reality series

Ingredients

• 2 oz bacon, chopped
• ½ medium onion, finely chopped         (about 1 cup)
• 1 ½ pounds fresh or frozen green beans  (not haricots verts)
• 1 tsp salt, or to taste
• ½ tsp black pepper, plus more            to taste
• ½ tsp garlic powder
• 1 ½ cups chicken broth, plus more as needed
• 6 small red potatoes, scrubbed, halved  (or quartered, if larger than golf balls)
• 1 Tbs butter
• Extra-virgin olive oil, as needed

Directions

1. Cook bacon in large pot over medium-high heat until fat renders and bacon begins to brown, about 5 minutes. If bacon produces less than 2 tablespoons of fat, add some olive oil. Stir in onion; cook about 5 minutes.
2. Trim ends of beans, remove strings, and cut into bite-size lengths. Add beans and seasonings to pan. Pour in broth to cover. Bring to a boil, reduce heat, cover, simmer about 25 minutes.
3. Stir in potatoes; add more broth if beans are almost dry. Partially cover. Simmer until vegetables are tender, about 20 minutes. Add butter; serve warm.

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