Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.

Crispy Buffalo Chicken Breasts

4 chicken breasts, halved into 8 pieces

1 cup panko bread crumbs

2 T. Frank's Seasoning

2 T. melted butter

1/4 - 1/2 cup sour cream

Brush one side of chicken with sour cream. Mix bread crumbs, Frank's, and butter in a shallow dish. Coat the sour cream side of chicken breast with crumb mixture. Place chicken coated side up on greased baking sheet. Bake at 400 for about 20 minutes or until cooked through.

Jasper Fries (Potato Wedges)

6 medium potatoes

2 T. butter, melted

2 T. oil

1 t. seasoned salt

Cut potatoes into wedges. Place butter, oil, and salt in plastic zip bag. Add potatoes and shake to coat. Place in single layer on greased baking sheet. Bake at 450 for 30-45 minutes or until tender and golden.

Note: I balance the wedges with the skin side down and pointed edge up so I don't have to turn them over half way through cooking.