Banana, Peach, & Blueberry Bread

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Happy Wednesday folks. What a weather roller coaster this last week has been. But living in Kentucky has us used to that I suppose. The rain has my garden in mass produce mode. There have been beans canned and frozen, more zucchini relish made, tomato juice canned, and the corn is just beginning. I do think that this year I may get more corn than the deer. As they usually end up with all that I plant. So, it has been a busy week here.

Now, some people have asked over the past little bit about some recipes they have tried at Patti’s special events. When we hosted our Yellowstone Dinners, we

offered a themed menu that included Cowboy Caviar. And after a couple requests for the recipe, I decided to share it with all.

First you will need 6 tomatoes (diced) , 1 seeded and diced bell pepper, 1 Medium onion diced fine, 1 large avocado peeled and diced, 1 15oz can corn, drained, 1 15oz can of black beans, rinsed and drained, ½ cup chopped cilantro, 4 TBSP lime juice, ½ cup light Italian dressing, 1 tsp sea salt. In a large bowl combine all ingredients and stir until well blended. Refrigerate, preferably overnight to allow flavors to mesh.

Serve with tortilla chips as appetizer or is also great as a salad topper. You won’t go wrong with this easy recipe and it might just be a new family favorite.

Until Next Time,

Bev

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