Pinterest is an online pinboard.
Organize and share things you love.
Yummy! Samoa Bundt Cake, whenever I have an extra day I should make this.
Brussels sprouts, bacon & sun-dried tomato pasta
grilled zucchini ribbon & spinach salad with feta, roasted hazelnuts. Looks fairly healthy!
1 repin
Autumn chopped salad - pears, cranberries, feta, bacon and chicken.
Roasted tomato soup with grilled cheese croutons + 24 other soup recipes!
2 repins
A mix between mac & cheese, fettuccine alfredo, and lasagna.
2 repins
Mozzarella, Tomato, Basil and Avocado Salad. Perfect for the summer.
1 repin
Classic No Bake Cheesecake on Chocolate Chip Cookie Crust
BLACK BEAN, CORN & MANGO SALAD Serves 8 Adapted from Cooking Light Nonstick cooking spray or 1 tablespoon olive or canola oil 3 cups corn kernels (fresh, canned or frozen) 2 (15-ounce) cans black beans, rinsed and drained 1 roasted or fresh red bell pepper, chopped 1/2 red onion, minced 1 large, ripe mango, chopped Juice of one lime 3 tablespoons fresh coriander, chopped 1/2 teaspoon salt 1/2 teaspoon cumin powder 1 green chili, chopped OR 1/2 teaspoon chili powder 1. Spray a large nonstick pan with cooking spray or heat the oil in the pan. Add the corn (undrained if from a can) and stir well. Pan-roast until the corn begins to blacken in spots, about 8-10 minutes, stirring occasionally to make sure that it doesn't stick. Remove from heat and set aside to cool. 2. While the corn is cooking, mix the beans, bell pepper, onion and mango in a large salad bowl. 3. Once the corn has cooled down to room temperature, add it to the bowl. 4. Add the lime juice, cilantro, salt, cumin and chili and mix well. Adjust seasonings to taste.
3 likes 1 comment 27 repins
Fetching pins…
Debbie Pritchard Have not tried this yet, but looks yummy!