Tater tots in the air fryer come out crispier than the oven and with none of the oily cleanup from deep frying. And, they go from the freezer to the table in just 15 minutes. If you like tater tots, chances are good you also like fries. And, I’ve dialed in my air fryer frozen French fries with the same level of care. You can eat simply, and still eat well!

Air Fryer Tater Tots

The air fryer earned its real estate on my counter the day I started making fries in it. Tater tots followed shortly after, and once I tried adding a layer of fresh shredded cheddar in the last minute, this version has pretty much never left the rotation. Crispy spuds, melted cheese, fresh herbs? Yes, yes, and YES!

The texture is the reason I keep coming back to the air fryer. You simply can’t recreate this texture in the oven. And, you already know how much I adore roasting. These are crackly crispy all over because of the air flow.

Skip the cheese if it is not your thing and these crispy tots will still stand on their own. But, at my house the parsley still goes on, either way. The fresh herbs are the key to keeping a snack like this from feeling heavy.

Ingredients and Substitutions

Tater Tots – These are regular frozen tater tots, straight from the freezer. I am not brand loyal on tots. We almost always buy ours at Kroger.

Olive Oil Cooking Spray – Two light passes total: once over the tots before they go in the basket, and once again after the halfway shake. The spray gives more even coverage and uses less oil than tossing them in a bowl. I pretty much always have olive oil Pam on hand, and that’s what I use. But, any neutral cooking spray works.

Cheese – I like to mix my cheeses. So, I will usually do half and half, freshly shredded cheddar and Monterey Jack. My boys prefer it with Pepper Jack.

Italian Parsley – Please treat yourself to some fresh Italian parsley. The fresh herby notes against the backdrop of the rich cheese and hearty tots is what makes this dish. That said, you can skip it if you want. I’m not mad. I’ll just be sad for you.

How to Make Air Fryer Tater Tots

Preheating: Set the air fryer to 400°F and let it run for three minutes empty before the tots go in. Basket-style air fryers do better with a brief preheat.

Loading the Basket: I tip the frozen tater tots straight from the bag into the basket and arrange them in a single layer. A little overlap is fine, but a full second layer will keep them from crisping as well.

Spraying First: The goal is even coverage, not a heavy coat. So, you’ll just have to give the tots a light spray. Two seconds should be plenty for the whole basket.

Cooking: I let them air fry at 400°F for eight minutes. (Don’t forget to set a timer!) The tots will start to color and the basket will start to smell divine.

Shredding the Cheese: While the tots cook, you’ll want to shred the cheese. I use my rotary grater and just save the rest of the shredded block in a Ziploc in the refrigerator.

Shaking and Spraying: When the timer goes off, I pull the basket out and give it a good two-handed shake to redistribute the tots. Give them another quick spray with oil.

Cooking Again: You’ll need to pop the basket back in and fry for another 4 minutes. Air fryers vary by model, so start checking at three. The tots should come out deep golden brown and crispy at the edges.

Melting the Cheese: I sprinkle the freshly shredded cheddar evenly over the hot tots in the basket. Back into the air fryer for about a minute.

Serving: Transfer the cheesy tots to a serving plate or shallow bowl and scatter the chopped parsley across the top right away, while the cheese is still warm enough to grab onto it.

Serving Suggestions

These air fryer tater tots are a snack that turns into a moment as soon as you set them down on the table with my cheese sauce. I also like to dress mine up with a sprinkle of French fry seasoning for some extra personality.

If I’m making a full meal of it, I pair a basket of tots with a stack of taco quesadillas. Then, I just hand everyone a plate and call it dinner. Zero complaints.

Storage & Reheating

How to Store: Leftover cheesy tater tots keep in an airtight container in the fridge for several days. I don’t recommend re-freezing them.

How to Reheat: A few minutes in the air fryer will bring these tots most of the way back to their original glory. You can also use the microwave if you’re in a hurry, but the texture will be lacking.

More Air Fryer Recipes

• Baked Sweet Potato in the Air Fryer
• Air Fryer Red Potatoes
• Air Fryer Green Beans
• Air Fryer Chicken Fajitas
• Air Fryer Eggplant Parmesan
• Air Fryer Stuffed Peppers

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Air Fryer Tater Tots

You could be eating crispy, cheesy Air Fryer Tater Tots fifteen minutes from right now. Don't you deserve a treat?

Course Side Dish

Cuisine American

Prep Time 1 minute minute

Cook Time 14 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 289kcal

Author Mary Younkin

Ingredients

• 24 ounces frozen tater tots
• olive oil cooking spray
• 1 cup freshly shredded cheddar cheese Monterey jack cheese, Pepper jack cheese, or the fresh cheese blend of your choice
• 2 tablespoons fresh Italian parsley chopped small

Instructions

• Preheat the air fryer to 400°F. Place the tater tots in a single layer in the air fryer basket. Spray them lightly with olive oil spray. Shake the basket and spray again.
• Air fry for 8 minutes. Shake the basket well and cook for an additional 4 minutes. Sprinkle with cheese and bake an additional 60-90 seconds, just long enough to melt the cheese. Sprinkle with parsley and serve immediately.

Nutrition

Calories: 289kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 635mg | Potassium: 317mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 306IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 1mg

I always make more of these than I need for the meal, because it’s pretty much guaranteed that some of them will go missing from the pan. It’s a mystery how that always happens!

The best part about learning to cook is being able to take an admittedly boring bag a carrots and turn it into something absolutely crave-worthy. These carrots fit right in with so many other irresistible roasted carrot recipes I have, like these parmesan roasted carrots and these roasted carrots with garlic and thyme.

Honey Roasted Carrots

When I was a little girl, I was convinced that there was just one right way to eat a carrot. Anything that did not involve dipping it in ranch was undoubtedly the wrong choice. So, I’ve come a long way with this humble vegetable.

Well, my opinion there has certainly changed. I still enjoy raw carrots, on their own, with dips, and in salads, but roasting is without a doubt my favorite way to eat them today. I love the sweetness that roasted carrots deliver as their natural sugars caramelize. I love them so much, I’ve even written a guide on how to roast carrots!

Ingredients & Substitutions

The Carrots – I use full-size carrots here and cut them into evenly sized pieces so they cook at the same rate. You can use baby carrots in a pinch, but the flavor and texture won’t be nearly as nice as with the full-size carrots.

The Coating – The olive oil and honey help the carrots roast and caramelize in the oven.

Seasonings – I adore the earthy note that fresh thyme adds. But, you can use dried thyme as well, you’ll just use a good bit less. (As a general rule, you can substitute one-third of the amount dried herbs for the listed amount of fresh herbs in any recipe.) And, I always use kosher salt and freshly ground black pepper, unless otherwise noted.

Fresh Finish – I like to finish my carrots with a squeeze of lemon juice and some chopped fresh parsley for a pop of color and freshness.

How to Make Honey Roasted Carrots

Preheating the Oven: I start by preheating the oven to 450°F so it’s ready by the time the carrots go in.

Preparing the Carrots: Wash and dry the carrots, and trim the ends. I also peel mine, but if you scrub them well, it’s not totally necessary. Just a matter of personal preference.

Cutting into Lengths: Cut the carrots into roughly uniform, 2-3 inch pieces so they roast evenly. I like to slice mine on a bias so they look pretty, too.

Mixing the Coating: You’ll need to whisk together the honey, oil, salt, pepper, and thyme. Sometimes, it can take a moment before honey and oil combine together.

Coating the Carrots: I pile the carrots on my sheet pan, then drizzle the mixture over them. You can toss them with your hands or tongs.

Arranging on Sheet Pan: Once the carrots are evenly coated, spread them out so they have plenty of room to breathe on a sheet pan.

Roasting: We are going to pop the carrots into the oven to roast for 15 minutes.

Continued Roasting: Pull the carrots from the oven, given them a toss, and then let them roast for another 10 minutes before pulling them out. That extra time lets the carrots become sweeter and more tender.

Serving: I like to give the carrots a drizzle of fresh squeezed lemon juice just before serving. I also sprinkle with fresh chopped parsley.

Serving Suggestions

These honey roasted carrots fit right in alongside just about any meal. If I’m leaning into a lighter dinner, I love serving them with chicken parmesan zucchini boats and a big scoop of vegetable rice pilaf.

They also pair beautifully with my mushroom broccoli pasta. That sweet, caramelized bite from the carrots adds a nice contrast to richer dishes like this.

Make Ahead & Reheating

Make Ahead: The carrots can be prepped up to a day in advance. Give them a wash and slice them, then keep them in the fridge until ready to roast.

How to Store: Store any leftovers in an airtight container in the refrigerator. They’ll keep well for about 3-4 days, though the texture will soften a bit.

How to Reheat: I pop a serving of these carrots into the microwave for about a minute to reheat them. You can also use the air fryer to try to get back some of the texture, but I find that they’re never as good as when they come out of the oven.

More Carrot Recipes

• Roasted Carrots and Green Beans
• Maple Glazed Carrots
• Caramelized Carrots with Bacon
• Roasted Carrots and Beets
• Honey Mustard Glazed Carrots

Frequently Asked Questions

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Honey Roasted Carrots

With natural honey sweetness, savory depth, and an irresistible caramelized finish from the oven, these Honey Roasted Carrots are one of the simplest, best tasting side dishes you can make.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 136kcal

Author Mary Younkin

Ingredients

• 2 pounds full-size carrots
• 2 tablespoons light olive oil
• 3 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh Italian parsley

Instructions

• Preheat oven to 450°F. Wash and thoroughly dry the carrots. Peel the carrots and cut them into roughly uniform, 2-3 inch pieces so they roast evenly. Place the carrots on a large baking sheet.
• Whisk together the oil, honey, thyme, salt, and pepper. Drizzle the mixture over the carrots and toss with your hands to coat thoroughly.
• Spread the carrots across the baking sheet and roast in the center of the oven for 15 minutes. Serve at this point for tender and slightly crisp carrots, or stir and roast an additional 10 minutes until the carrots are soft and lightly caramelized.
• Remove from the oven and drizzle with a squeeze of lemon. Sprinkle with parsley and serve warm.

Notes

I’ve made this recipe with both full-size and baby carrots. Both will work, but my preference is for sliced full-size carrots, they will always have more flavor. Baby carrots contain more water and will not caramelize the way the sliced full-size carrots do.

It isn’t necessary to peel the carrots for this recipe, however, you may peel them if that is your preference.

Nutrition

Calories: 136kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 498mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25331IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg

I have a thing for quick, crunchy salads like this, especially when they bring big flavor without a lot of effort. That’s part of why this recipe for Asian carrot salad was such a no brainer! It gets along swimmingly with the others like my carrot apple salad. Can you say vibrant and versatile five times fast? Just give me a pile of crisp carrots with a bold dressing, and I’m a happy camper!

Asian Carrot Salad

What really hooked me on this salad was that balance of textures and flavors. You get that fresh crunch from the carrots, paired with a dressing that’s salty, just a little bit nutty, and delightfully tangy. The first time I made it, I had to fiddle with the liquids to get the flavors just right.

Now it’s one of those recipes I rely on when I need something fast but still interesting. It works with everything from grilled meats to take-out style spreads at home, and it never feels out of place. Give it a try, and you’ll see.

Ingredients and Substitutions

The Carrots – I look for large carrots at the store. This makes it easier to shave them into ribbons later. You can use pre-shredded carrots, but they don’t have quite the same texture.

Aromatics – Green onions, garlic, and ginger give this salad wonderful flavor that plays so well with the dressing. You’ll want to use fresh ingredients here, as they have much stronger flavors.

The Dressing – I include the quintessential trio of rice vinegar, soy sauce, and sesame oil in this dressing for the perfect balance of tangy, salty, and nutty. Low-sodium soy sauce is fine, if you have any concerns over salt content.

Heat & Seasoning – The chili paste is totally up to you, depending on how much heat you like. I usually add a little and taste things as I go. The salt is optional too, soy sauce does a lot of the work already, so I only add more if it needs it.

The Finish – A sprinkle of sesame seeds at the end adds just a bit of texture and a subtle nutty flavor that helps take this over the top.

How to Make Asian Carrot Salad

Prepping the Carrots: I start by washing and scrubbing the carrots really well since they’re the star of the show. If the skins are a little rough, peel them first. But, most of the time a good scrub does the trick.

Shaving the Carrots: Using a vegetable peeler, you’ll need to carefully shave the carrots into long, thin ribbons. This might sound tedious, but it goes quickly once you get the hang of it!

Prepping the Aromatics: Slice the green onions as thinly as you can. Then, I just peel the fresh ginger and mince it and the garlic. Cutting things as small as possible helps to make sure that every bite has all the flavors you want!

Building the Base: I toss the shaved carrots, garlic, and ginger into a large bowl. I also add in most of the green onions, reserving just a few for a garnish. Then, give everything a quick mix so the aromatics are evenly spread before adding the dressing.

Mixing the Dressing: Instead of dirtying another bowl, just drizzle the rice vinegar, sesame oil, soy sauce, and chili paste right over the vegetables. Then, I can toss everything together so it is well mixed and thoroughly coated.

Tasting and Adjusting: Before serving, you should give it a taste. Depending on my mood, I might add a pinch of salt or a little extra chili paste or vinegar to get the balance just right.

Adding the Finish: Once everything is mixed, I portion into bowls and sprinkle with sesame seeds and green onions for a garnish.

Serving Suggestions

This Asian carrot salad is one of those sides that seems to go with just about everything I put on the table. I love pairing it with heartier dishes because that crisp, tangy bite cuts right through. It’s especially good alongside these Cajun chicken bites with mushrooms.

Or, if I’m building out a more casual meal, I’ll serve it with things like these black bean and corn quesadillas. For a simple dinner option, look no further than a stack of sturdy crackers and this Waldorf chicken salad. This salad fits right in with a host of flavors and textures.

Make Ahead & Storage

Make Ahead: This is a great make-ahead salad if you’re planning for a gathering. I’ll often prep the vegetables and dressing in advance, then store them separately until just before I’m ready to serve.

How to Store: Keep leftovers in a sealed container in the fridge. The carrots will lose a bit of their crispness, the but salad will still be good for several days.

More Carrot Recipes

• Maple Glazed Carrots
• Roasted Carrots and Beets
• Parmesan Roasted Carrots
• Roasted Brussels Sprouts and Carrots
• Caramelized Carrots with Bacon
• Brown Sugar Carrots

Frequently Asked Questions

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Asian Carrot Salad

This easy Asian carrot salad combines crunchy carrots, bold dressing, and optional heat for a quick, irresistible side.

Course Salad, Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 92kcal

Author Mary Younkin

Ingredients

• 8 large carrots
• 4 tbsp green onions sliced very thin
• 2 cloves garlic minced
• 1 teaspoon fresh ginger minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1-3 teaspoons chili paste OPTIONAL
• ½ teaspoon kosher salt ONLY if needed, adjust to taste
• ½ teaspoon sesame seeds (black, white, or both)

Instructions

• Wash and scrub the carrots. Use a vegetable peeler to shave them into ribbons. Then, add the carrots, green onions, garlic, and ginger to the bowl.
• Drizzle the salad with rice vinegar, sesame oil, soy sauce, and chili paste. Toss well to mix throughout. Sprinkle with sesame seeds. Taste the salad and add salt, if desired. Adjust other seasonings to taste, as desired.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 628mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20444IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

Garlic Herb Roasted Potatoes

Is there anything more divine than roasted potatoes with garlic? Roasting is my favorite way to prepare potatoes. The high heat gives them crispy golden brown edges and creamy soft centers. That kind of extra texture is what takes a potato recipe right over the top.

It’s easier to grasp the issue when we think of these roasted potatoes like French fries. Do you want to wait to eat them, and get a carton of mushy fries? Or, do you want to eat them immediately while the fries are still crispy and piping hot with soft centers? For me, that’s a no-brainer.

This is a garlic lover’s dream come true.

While the potatoes are roasting, you’re going to whisk together a garlic-lover’s dream of a dressing with a bit of oil, a splash of vinegar, and a generous amount of minced garlic. Pour that dressing over the crispy, hot potatoes, toss to coat, and then toss generously with fresh parsley and chives. The result is a dish of bright, fresh-tasting roasted potatoes that are truly like no other roasted potatoes you’ve ever tasted.

Garlic Herb Potatoes

I tend to use smaller, baby potatoes in most of my recipes, if only for the ease of preparing them. As a kid, my mom always bought the biggest bag of russets she could find. And, that made for a lot more chopping.

Shocking no one, the childlike excitement of getting to use a knife wears off pretty quickly once you realize how long the task will take. So, it’s nice to be able to just halve (or if they’re really big, quarter) the potatoes and move on to the next step.

To be clear, there are other differences between russet potatoes and these baby potatoes. I could try to explain them, going into skin thickness, moisture and starch content, and flavor profiles. But, I’d much rather just let you try baby potatoes for yourself when making these garlic and herb potatoes. I think tasting them is the best way to appreciate the difference.

Roasted Potato Recipes

When I say I like to roast potatoes… I mean, I really like to roast them. I’ve got a ton of awesome roasted potato recipes on the blog. I mean, these crispy, cheesy roasted potatoes are covered in a mouth-watering blend of garlic, herbs, and gooey cheese, making these taters the MVP of comfort food. How could I say no?

These tender roasted potatoes and Brussels sprouts have wonderful crisp edges. And, if you add in some bacon, this is a side dish that is worthy of being a meal on its own. Not a fan of Brussels sprouts? That’s ok! You can skip it and still make these cheesy, bacon roasted potatoes.

I adore these roasted potatoes with sausage and broccoli. It’s a simple dinner that packs a hearty punch. And, you can’t go wrong with roasted potatoes and kielbasa. It’s an amazing one-pan meal with just a few seasonings.

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Garlic Herb Roasted Potatoes

Forget about French fries! These Garlic Herb Roasted Potatoes are crispy outside, tender inside, and irresistibly good.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 214kcal

Author Mary Younkin

Ingredients

• 3 pounds tiny baby potatoes sliced in half
• 5 tablespoons olive oil divided
• 2 teaspoons kosher salt divided
• 1 teaspoon freshly ground black pepper divided
• 1 tablespoon red wine vinegar
• 6 cloves garlic minced
• ¼ cup thinly sliced green onions
• ¼ cup finely chopped Italian parsley

Instructions

Roasting Instructions

• Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Toss with your hands to coat the potatoes well. Roast for 30 minutes.
• Remove from the oven and stir. Then, roast another 15 minutes until the potatoes are lightly browned and crisp. Remove from the oven, and transfer the potatoes to a medium size bowl.

Dressing Instructions

• Whisk together the remaining 2 tablespoons of olive oil, vinegar, and garlic in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Top with chives and parsley and toss well.

Notes

I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work, just cut the potatoes into 1-inch pieces.

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 594mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg

Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

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Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 543kcal

Author Mary Younkin

Ingredients

• 1 pound large raw shrimp peeled and deveined, approximately 35 count
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 large cloves garlic minced
• 16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
• 4 cups small broccoli florets
• 2 tablespoons flour
• 2 cups milk
• 8 ounces cream cheese
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup freshly shredded Parmesan
• ¼ cup fresh Italian parsely chopped small

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
• Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
• Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
• While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
• Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 71g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1118mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 53mg | Calcium: 394mg | Iron: 2mg

Air Fryer Hasselback Potatoes

I’ve made Hasselback potatoes before. That probably goes without saying for anyone who knows me. My family eats a lot of potatoes. We adore the humble spud, in all of its wonderful ways. But, air fryer Hasselback potatoes? I was entering uncharted territory.

I knew what I wanted, though. I had recently tried some Parmesan french fries that were still on my mind. And, I wanted to recreate those divine flavors and textures. So, I broke out the shredded parmesan cheese and fresh Italian parsley. And, I’m happy to say that the potatoes were fantastic served with this zucchini meatloaf.

What are Hasselback Potatoes?

If I lost you at Hasselback, don’t worry. There were a lot of people asking, “What are Hasselback potatoes?” back when these were making the rounds on social media. This distinctive method of preparing potatoes originated in Sweden in the 1950s at the Hasselbacken Restaurant. Hence, the name.

And, while they look difficult, they’re really quite simple to prepare if you use one easy to remember trick. Just lay a chopstick along either side of the potato. This allows you to slice the potato at intervals without cutting all the way through. The slices stay connected at the base, which makes the potato fan out as it bakes.

Aside from appearances, this method also lets you get plenty of seasoning on each slice of potato. And, the textures are incredible. At the outer edge it’s extra crispy, almost crunchy like a thick potato chip, while the center remains soft and creamy.

Hasselback Potatoes in the Air Fryer

Potatoes take a long time to cook, even in the air fryer. So, my favorite part of making Hasselback potatoes in the air fryer is that it leaves my oven available. The air fryer doesn’t exactly replace the oven, but is deputized for the battle to get dinner to the table. And, especially for getting crispy sides like an air fryer Hasselback potato, this little machine is a highly effective deputy, indeed.

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Potato Sides

I did say that my family loves potatoes, right? You can see it in the sheer number of potato sides that appear on this blog. And, I’m not sorry about it. Because people need to know about these mouth-watering cheesy roasted potatoes. These are pure comfort food.

And, broccoli mashed potatoes are a very successful attempt (if I say so myself) to bring mashed potatoes and broccoli together, inspired by my family’s fondness for Irish colcannon.

This recipe for garlic parmesan smashed potatoes is the joyous marriage of fluffy, tender insides and delightfully crispy edges. Every flavor-packed bite will have your taste buds dancing.

If you want a fresh twist on the classic baked spud, then put my loaded baked potato salad on the menu. With fluffy potatoes, sour cream, cheddar cheese, bacon, and chives, there is a whole lot of flavor in every awesome bite.

You can even make delicious, thick steak fries at home with these roasted red potato wedges. I like to season them with our custom French fry seasoning, and then dip them in homemade ranch.

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Air Fryer Hasselback Potatoes

Crispy and cheesy, these easy Air Fryer Hasselback Potatoes with parmesan will make any meal feel gourmet.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 207kcal

Author Mary Younkin

Ingredients

• (4) 6-8 ounce russet potatoes scrubbed well and patted dry
• 4 tablespoons olive oil or olive oil spray
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ cup freshly grated Parmesan cheese
• ¼ cup fresh Italian parsley finely chopped

Instructions

• Preheat the air fryer to 350°F. Cut a very thin slice lengthwise from the flattest side of a potato. Place the potato on a cutting board cut side down, so that it is steady and doesn't roll. Place a chopstick along either side of the potato.
• Slice as evenly as possible across the length of the potato, creating ⅛-inch thick slices. Make sure the knife cuts all the way down to the chopsticks each time, while keeping the potato in one piece. Repeat with the remaining potatoes.
• Brush the outsides and between the slices with oil, or spray generously with oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with salt, pepper, and garlic powder.
• Place potatoes in the air fryer and cook for 15 minutes. Brush or spray again with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Top with Parmesan and fresh parsley.

Nutrition

Calories: 207kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 397mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 1mg

Confetti Rice

I’ve done vegetable confetti and confetti corn before, so it’s not new to me, that you can work some real magic in the kitchen by chopping up your vegetables so everything is the same size. This confetti rice recipe follows the same idea. You’re pretty much guaranteed to get every ingredient in each bite, so the flavors are fabulous.

It upgrades rice from a side without much personality to the star of the show. The peppers, carrots, and cabbage are so small they almost disappear into the fluffy, perfectly cooked grains of rice. I developed the recipe while my friend Sara was visiting, and she snapped a picture of the recipe draft so she could make it again at home. That’s high praise, coming from her!

I’m a big fan of long-grain rice like basmati for this recipe because it doesn’t seem to clump as much as short-grain rice. This helps to keep the vegetables evenly distributed and really let them shine through.

Rice with Vegetables

It should come as no surprise that rice with vegetables is a success at the dinner table. I’m pretty sure the equation of meat plus vegetable plus starch has been around longer than I have. It works really well.

But, sometimes, it seems to me that the meat and rice get eaten, while the vegetable gets picked over and pushed to the side. No more, with confetti rice! Almost half of this dish is vegetables, and it just comes across as super flavorful rice. The pieces are so small, it would be hard for even the pickiest eater to pick them out.

I’m a huge fan of versatile side dishes. And, this fits the bill beautifully. It goes well with grilled chicken, baked salmon, and steak. And, if you want to play with the ingredients, it could be great for taco night with some black beans and spicy peppers minced in. A drizzle of lemon juice, hot sauce, or even soy sauce can tailor the flavors to suit whatever meal you’re preparing.

Vegetable Rice

I’ve made a fair number of vegetable rice dishes. Perhaps more than my fair share? You can be the judge. But, I do love vegetables. So, if I could have you try just one more recipe after confetti rice, it would be this vegetable rice pilaf. It can be as hearty or light as you like!

And, I love my cheesy zucchini rice. It’s super quick and easy, just a handful of shredded cheddar cheese and some finely shredded zucchini make a world of difference.

Spinach rice might sound a little weird, but once again the chef’s knife works its magic. Tiny pieces of spinach dance with grains of fluffy rice, flavored with parmesan and garlic. I’ve never had leftovers with this.

You can also make your own vegetable fried rice in just minutes, filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Or you can try this bell pepper rice, which started as a variation of it, but has become a staple in our house

While it’s technically not a vegetable, mushrooms get plenty of respect at my house. And, this savory mushroom pilaf that all my fellow mushroom lovers will adore. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

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Confetti Rice

Fluffy rice and tasty vegetables transform plain, boring rice into an absolute showstopper in this quick and easy Confetti Rice recipe.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 167kcal

Author Mary Younkin

Ingredients

• 1 tablespoon, plus 1 teaspoon olive oil divided
• ½ red pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ yellow pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ green pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• 1 large carrot peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ⅛ head of purple cabbage finely shredded and chopped very small, about 1 cup
• ⅛ head of green cabbage finely shredded and chopped very small, about 1 cup
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• ½ medium yellow onion diced very small, approximately ¼-inch pieces, about ⅔ cup
• 3 cloves garlic minced
• 1½ cups Jasmine rice
• 3 cups vegetable or chicken broth

Instructions

• In a large skillet over medium-high heat, warm about a tablespoon of oil. Add the bell peppers, carrot, and both cabbages. Toss to coat. Sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 4-5 minutes. Transfer to a plate.
• Return the pan to the stove over medium-high heat and add about a teaspoon of oil. Add the garlic and onion, and cook for about a minute. Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat, fluff the rice with a fork, and stir in the vegetables. Taste and add salt or pepper, if desired. Serve warm.

Notes

If you already have a batch of vegetable confetti tucked into your fridge, you’ll need about 4 cups worth of the vegetable mix, or exactly half of that recipe. 

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

 

Nutrition

Calories: 167kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 512mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg

Broccoli Cornbread

If only you could have been in my kitchen when I first baked this broccoli cornbread recipe. The delightful scent of it filled the air. This is one of those recipes that smells so good baking, you can’t help but find yourself hovering near the oven door.

You’d take a square of the warm, cheesy broccoli cornbread to eat it straight out of the pan. And, I’d say to be careful because it’s still hot. But then, I’d also be eating one right alongside you. Because who wants to wait?

Broccoli and Cheese Cornbread

Look, I adore vegetables. I don’t deny it. And, I’m convinced that more people would love vegetables if they got to experience them this way. Cheesy and flavorful, wrapped in a moist cornbread. This kind of recipe is a great way to sneak some extra broccoli into little kids without a fight.

I was inspired to try this with broccoli after making a side of corn spoon bread. The texture in this is very close to what it would be as a broccoli spoonbread. Rich and moist, it’s almost a little custardy, kind of like a corn pudding.

Cheesy Cornbread

This kind of side dish will always remind me of my mom. Every holiday, she tried to make something special out of the limited ingredients she had access to. So at Christmas and Thanksgiving, sweet corn pudding was always on the table.

And, when New Year’s rolled around, she’d prepare a big pot of beans, and she’d bake cornbread in her cast iron skillet. If she was blessed enough to have a little extra in the budget, she’d chop up a slice or two of ham for the beans.

As a kid, that humble meal was not my favorite. But now I look back and realize that these were more than just meals. They were traditions that she built with intention, creating moments we kids could count on year after year.

I try to find ways to build those same moments with my own kids. And, so I’m always looking for recipes that they really enjoy. I didn’t expect this to really be as big a hit with them, but my boys happily devoured the whole pan!

Broccoli and Cheese

If you have a broccoli hater in the family, this broccoli and cheese cornbread might convince them to give the little trees another try. Cheese seems to make everything better. And, I’m always looking for a new take on this classic combo.

I love using this cheddar cheese sauce on all kinds of vegetables. It’s creamy, flavorful, and rich. But, we love it best on broccoli! And, I could make a whole meal out of these parmesan roasted broccoli florets.

If you’ve got a mac and cheese lover (and who doesn’t?) at your table, be sure to try my best ever broccoli mac and cheese. It tastes so much better than the stuff from a box, and it takes the same amount of time!

Cheesy, savory, and creamy with a toasted, buttery top, this broccoli gratin deserves a spot in the vegetable hall of fame. For a long time, this was one of the most requested vegetables at our table.

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Broccoli Corn Bread

This Cheesy Broccoli Cornbread may just be the perfect side dish, with crispy golden edges, bursting with cheese and broccoli in each bite.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 317kcal

Author Mary Younkin

Ingredients

• ¾ cup yellow cornmeal
• ¾ cup all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 eggs
• ⅔ cup sour cream
• ½ cup butter melted
• 14 ounce canned cream-style corn
• 1 cup frozen corn thawed
• 12 ounces frozen broccoli thawed, patted mostly dry, and chopped very small
• 2 cups freshly shredded cheddar cheese divided

Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
• In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add the thawed corn, broccoli, and 1 cup of cheese to the batter. Stir to mix throughout. Pour into the prepared pan and sprinkle evenly with the remaining cheese.
• Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.

Nutrition

Calories: 317kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 454mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg

Why you’ll love this family favorite recipe!

This spicy Cajun cabbage is about to become a new go-to in your side dish line-up. It’s surprisingly quick to make, but delivers a ton of flavor, thanks to a bold mix of Cajun spices and a little buttery goodness that gives the humble head of cabbage a whole new appeal.

Cajun Cabbage

This spicy Cajun cabbage is about to become a new go-to in your side dish line-up. It’s surprisingly quick to make, but delivers a ton of flavor, thanks to a bold mix of Cajun spices and a little buttery goodness that gives the humble head of cabbage a whole new appeal.

While the thinly sliced cabbage cooks with the onion and garlic, it softens and begins to soak up all of the spices. Pull it from the stove before it gets too soft though, as you want it to retain a bit of crunch.

Cajun Cabbage Recipe

Cajun cabbage is incredibly versatile. We’ve served it on its own with Last Minute Chicken. And we’ve also tossed it with some sliced kielbasa. I’m betting it will be excellent stuffed into tacos too, so that’s next up on my list.

If you like a little extra heat, this cabbage is super adaptable for that. My crew loves spicy dishes, so I often increase the cayenne pepper in this recipe. And I’ve caught my boys shaking some hot sauce over their servings as well.

Cabbage Recipes

If you’ve ever wondered what to do with green cabbage that is lingering in the fridge, I’ve got you covered. Cabbage just might be the most underappreciated vegetable there is, and I’m here to change that one recipe at a time.

Oven Roasted Cabbage with Balsamic is nothing short of a crazy obsession for me. Try it once and you will understand. Southern Fried Cabbage with crispy bacon is a classic not to sleep on. Let’s face it, bacon is every vegetable’s best friend, and when it’s paired with warm, slightly wilted cabbage the combination is fantastic.

Inspired by a quick lunch at Whole Foods a while back, this copycat Cabbage Crunch Salad is a super fresh, crunchy cabbage slaw in a beautifully balanced tart and slightly sweet dressing with a hint of nutty sesame and almond.

The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It’s a simple one-dish meal that comes together in minutes – feel free to keep it vegetarian or add some sausage for the meat lovers.

The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.

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Spicy Cajun Cabbage

Want to turn a simple head of cabbage into a side dish that will actually be enjoyed? This Cajun cabbage recipe does just that. It is bright and tender-crisp, with a kick that will have your taste buds smiling.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 487kcal

Author Mary Younkin

Ingredients

• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon granulated onion or onion powder
• ½ teaspoon crushed oregano
• ½ teaspoon crushed thyme
• ¼ teaspoon cayenne pepper
• 2 tablespoons butter
• 1 small onion sliced thin, about 1 cup
• 3 cloves garlic minced
• ½ large head of green cabbage sliced very thin, about 6 cups
• 2 tablespoons water

Instructions

• Combine paprika, garlic, salt, pepper, onion, oregano, thyme, and cayenne in a small bowl. Melt the butter in a large deep sided skillet over medium high heat. Add the onion and stir to coat. Cook, stirring frequently, until softened, about 4-5 mintues. Add the garlic and continue cooking a minute longer, until fragrant.
• Add the cabbage and toss to combine. Reduce heat to medium, add water and cover with lid. Cook, stirring occassionally, for about 5-6 minutes, until the cabbage begins to soften.
• Uncover, sprinkle with spices and stir to mix well. Continue cooking uncovered until the cabbage is bright green and tender, about 2 more minutes.

Nutrition

Calories: 487kcal | Carbohydrates: 18g | Protein: 19g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 79mg | Sodium: 1472mg | Potassium: 704mg | Fiber: 6g | Sugar: 8g | Vitamin A: 223IU | Vitamin C: 87mg | Calcium: 115mg | Iron: 3mg

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.

I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.

If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Texas Caviar

This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.

I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

Black Bean and Corn Salsa

The ingredients for this hearty Texas caviar salsa are classic favorites:

• black beans or black-eyed peas
• tomatoes
• corn
• red onion
• bell pepper
• jalapeno peppers
• cilantro

• avocado (optional)

Cowboy Caviar Recipe

Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.

In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

What to Serve with Cowboy Caviar

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

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Cowboy Caviar

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 228kcal

Author Mary Younkin

Ingredients

• 16 ounces black beans or black-eyed peas, drained and rinsed
• 2-3 Roma tomatoes, diced about 1½ cups
• 2 ears corn, kernels removed OR 1½ cups canned corn, drained
• ½ medium red onion, chopped very small about ⅓ cup
• 1 bell pepper, any color, chopped small
• 2 small jalapeno peppers, minced about ¼ cup
• ½ cup chopped cilantro
• 1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

• ⅓ cup light olive oil
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
• In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Calories: 228kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 154mg | Potassium: 483mg | Fiber: 8g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 2mg