These quick, no-cook side dishes highlight summer's best bounty.
Salty, roasted sunflower kernals give this lively side dish crunch. Diced avocado brings a dash of creaminess to the table.
Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa,
or a dollop of sour cream.
This fresh and flavorful cucumber salad is as pleasing to the eyes as it is to the palate thanks to vibrantly hued bell peppers.
These sweet summer gems pair perfectly with cured meats over torn bread with a little Dijon mustard, and work double-duty
as a final flourish spooned over our irresistible homemade Buttermilk Ice Cream. Or make a simple peach shortcake by sandwiching the peaches in a warm scone with sweetened whipped cream. Swap in any summer
fruit and 1 Tbsp. chopped fresh basil or 1 tsp. chopped fresh rosemary for the thyme, if desired.
To make ahead, prepare recipe as directed through Step 1. Cover and chill up to 24 hours. Let stand at room temperature 30
minutes, and proceed with recipe.
Before serving, add desired amount of olive oil mixture to bean mixture and toss to coat. Don't forget to season with salt
Fresh blueberries provide the sweet while jalapeño pepper, bell pepper, and cilantro provide the savory. Serve with toasted
flour tortilla strips for an easy appetizer or side dish.