#partysidedish

This Super Greens Southwest Kale Salad is a healthy and flavorful combination of fresh greens, black beans, corn, and a zesty lime dressing. It's perfect for a quick and satisfying meal or a side dish at your next gathering.

Ingredients: 4 cups chopped kale leaves. 1 cup baby spinach leaves. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels fresh or frozen. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup shredded cheddar cheese. 1/4 cup sliced black olives. 1/4 cup crushed tortilla chips. 1/4 cup cilantro leaves, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: Put the chopped kale and baby spinach in a large salad bowl. To the bowl, add the corn, cherry tomatoes, red onion, black olives, cheddar cheese, and crushed tortilla chips. Salt and pepper should be mixed with the chili powder, cumin, lime juice, olive oil, and salt in a small bowl. Cover the salad with the dressing, then toss it all together until it's well sealed. Add chopped cilantro leaves to the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty and healthy fruit salad with quinoa, toasted coconut, and a tangy dressing made of pineapple and lime. It's great as a side dish for parties or as a light, tasty meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup pineapple chunks. 1 cup strawberries, sliced. 1 cup kiwi, peeled and diced. 1/2 cup toasted coconut flakes. 1/4 cup fresh mint leaves, chopped. 1/4 cup lime juice. 2 tablespoons honey. 1 tablespoon coconut oil. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cooked quinoa, pineapple chunks, strawberries, kiwi, toasted coconut flakes, and mint leaves should all be put in a large bowl. A pinch of salt, lime juice, honey, coconut oil, and vanilla extract should all be mixed together in a small bowl. This will make the dressing. Add the dressing to the quinoa and fruit mix. Carefully toss to mix, making sure the dressing covers the salad evenly. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, you can add more mint leaves and toasted coconut flakes as a garnish before serving. Have fun with this cool Toasted Coconut Fruit Salad with Quinoa and Pineapple-Lime Dressing!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Rustic Garlic Mashed Potatoes Made in a Slow Cooker are smooth, tasty, and great for any event. The slow cooker helps the garlic flavor the potatoes and lets you cook without touching them, which makes it a great side dish for busy days or parties.

Ingredients: 4 pounds potatoes, peeled and diced. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup butter. 1/2 cup sour cream. Salt and pepper to taste. Chopped fresh chives for garnish optional.

Instructions: Place the diced potatoes and minced garlic in the slow cooker. Pour in the chicken broth. Cook on high for 4-5 hours or low for 8 hours, until the potatoes are tender. Mash the potatoes in the slow cooker with the butter and sour cream until smooth and creamy. Season with salt and pepper to taste. Garnish with chopped fresh chives if desired before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

These Stacks of Parmesan Potatoes are a classy and tasty side dish that can be used for any event. Thinly sliced potatoes and grated Parmesan cheese make this dish taste great and look great, which will impress your guests.

Ingredients: 26 small potatoes, thinly sliced. 1 cup grated Parmesan cheese. 1/2 cup butter, melted. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Melt the butter and add the garlic and fresh thyme leaves to a bowl. Add the butter mixture to muffin tin cups and brush it on. Put potato slices in the muffin tin cups in stacks, and sprinkle Parmesan cheese between each layer. Add salt and pepper to each stack. Place foil over the muffin tin and bake for 25 minutes. Take off the foil and bake for another 20 minutes, or until the potatoes are soft and golden brown. Let it cool down a bit before you serve it.

Prep Time: 20 minutes

Cook Time: 45 minutes

The McCallum's Shamrock Patch gave me the idea for this tasty and refreshing Israeli Couscous Salad. It has a zesty dressing and lots of fresh vegetables, so it's great for a light lunch or as a side dish at your next party.

Ingredients: 1 cup Israeli couscous. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the Israeli couscous, then let it cool. Put the couscous that has been cooked, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and olives in a large bowl. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more fresh mint leaves as a garnish. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes