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Edamame, corn, cherry tomatoes, and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
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Also known as 'cowboy caviar', this twist on traditional salsa is enlivened with black beans, corn and black-eyed peas.
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Get Mexican "Fried" Ice Cream Recipe from Food Network
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Like a giant baked taco! Ground beef with Ranch Style beans and tomatoes on top of corn tortillas, in a cheesy casserole.
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This beef and cheese casserole with green chile peppers is a real crowd pleaser.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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These scrumptious little cuties taste great decorated with icing or just left plain. For a darker, spicier cookie, use molasses instead of corn syrup.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Spicy seasoned fish fillets are quickly pan fried and served in warm corn tortillas with lime juice, a creamy lime-seasoned coleslaw blend, and shredded cheese.
cooking.nytimes.com
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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A smart update for popcorn balls: chipotle-spiked caramel.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.