I found out the other day that a dear friend is moving to Texas…. I refuse to be sad because I know this is a great opportunity for her family. Although, the truth be told, I am feeling a wee-bit sorry for myself because my friend is such a delight to be around and our girls are the best of friends….. (big sigh!). Soooo, to keep a positive outlook, I’m sharing this recipe with all of you in hopes that she has at least one appetizer to help set the mood for this big move to the Lone Star State.
- 1 15-oz can black beans
- ¼ cup red onion, finely chopped
- 2 lg garlic cloves, finely chopped
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ cup finely crumbled feta cheese
- ¼ cup cilantro leaves, chopped
Drain black beans and place in a large bowl. Add onion, garlic, oil, vinegar, salt, cumin, and cayenne pepper. Stir until thoroughly combined. Cover and chill if serving later. Before serving, top with feta cheese and cilantro. Serve with tortilla chips.
our little cowgirls
Best of luck, my friend! Once you’ve settled in I’ll send you those recipes for Road-Kill Ragu & Armadillo Pie that every true Texan adores!
OH! And, thank your mom for the Meyer lemons from her tree (boy, do I love lemons!). You’d better enjoy those while you can… they’re a bit tricky to find in Texas. Below is a photo of what I made with them – another great recipe found on Susan’s Food Blogga site. Originally, it called for lemonquats (!?!?!), but the Meyer lemons were a perfect substitute.