We brought this simple and delicious appetizer to three different parties last weekend and  was such a hit we only got a few small bites.  This recipe goes great with a cold Corona and lime. Opa!

Greek Black Bean Dip

1 can Refried Black Beans
1 cup Diced Cucumber
1 cup Chopped Roma Tomatoes
1 cup Pitted Kalamata Olives
1/2 cup Chopped Green Onions
1 tsp Greek Seasoning
1 tsp Olive Oil
4 oz Tomato-Basil Feta Cheese

Spread beans evenly on pie plate. Combine cucumber, tomatoes, olives, onions, seasoning, and oil. Spread over bean mixture. Cover with feta.

Serve with  tortilla or pita chips.  Lime Tostitos are recommended.

Judy's Dilled Potato Salad Recipe  

• 5 lbs medium potatoes (peeled, cooked, cooled and cubed)
• 2 cups chopped celery
• 1 medium onion (chopped)
• 2 cups mayonnaise
• 1/2 cup milk
• 2 T  fresh chopped dill
• 1/2 tsp pepper

Mix all ingredients in a bowl, and chill for several hours.

"I hope this is enough dill!"

 ZUCCHINI AND BASIL SOUP- Submitted by Kathleen Farr

1 medium chopped onion

2 cloves minced garlic

1/4  cup fresh basil chopped

1/2  teaspoon dried thyme

1 tablespoon butter

4 cups chicken broth

4 cups chopped zucchini

2 tablespoons rice

1/4  cup cream cheese

salt to taste

In a soup pot, combine onion, garlic, basil, thyme, and butter. Cook over

medium heat stirring until soft. Add broth and zucchini, bring to a boil. Stir

in rice and simmer covered for about 25 minutes. Add cream cheese and

stir to blend. Puree soup and season with salt to taste. This soup freezes wonderfully.

This recipe was passed down from my grandmother June Schlueter. It has been a must side for any family bbq!

June's Bourbon Baked Beans 

• 4 16 oz cans of Boston-style baked beans
• 3/4 tsp dry mustard
• 1/2 cup chilli sauce
• 1 T molasses
• 1/3 cup bourbon
• 1/3 cup strong coffee

Put all ingrdients  in a baking dish and cover for 3 hours at room temperature. Bake covered at 375 degrees for 30 minutes. Remove cover and continue baking for another 30 minutes.  You can also use a crockpot.

If you are looking to whip up a healthy and simple side for your next barbecue, look no further that this delicious Black Bean and Corn Salad.  If you are looking to heat things up a bit, I suggest adding a little chopped jalapeno to the mix.

Black Bean & Corn Salad

1 can Black Beans, drained and rinsed
1 can corn kernels, drained (I used frozen but both work well)
1 tomato, seeded and chopped
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro
 

Dressing:
3 Tablespoons Lime Juice
1 1/2 Tablespoons Olive Oil
1/8 teaspoon Garlic Salt

Mix all the ingredients together and refrigerate aproximately one hour.