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Citrus-Bacon Green Beans
Side Dish

Citrus-Bacon Green Beans

3.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Stir green beans into melted butter. Add lemon juice and lime juice; simmer for 3 minutes.
  2. 2 Stir bacon bits into green beans and simmer until beans are heated through and flavors blend, about 5 minutes.

By cncaswell

Brussels Sprouts and Apricot Saute
Side Dish

Brussels Sprouts and Apricot Saute

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
  2. 2 Stir lime juice into sprouts mixture just before removing from heat.

By Shahana

Skillet Elote (Mexican Street Corn)
Side Dish American

Skillet Elote (Mexican Street Corn)

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
  2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
  3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole

Watermelon Summer Salad
Side Dish American

Watermelon Summer Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
  2. 2 In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

By Jessica Mayo

Easy Cilantro-Lime Rice
Side Dish

Easy Cilantro-Lime Rice

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
  2. 2 Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

By Leanne Kramer Chesshir

Asparagus with Lime and Ginger
Side Dish American

Asparagus with Lime and Ginger

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
  2. 2 Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

By TerryWilson

Tri-Color Slaw with Lime Dressing
Side Dish American

Tri-Color Slaw with Lime Dressing

4.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
  2. 2 Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By sjc

Quick and Easy Thai Style Coleslaw
Side Dish Thai

Quick and Easy Thai Style Coleslaw

3.7

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

By TOPROCKMAN

Green Papaya Salad
Side Dish Thai

Green Papaya Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine garlic, chiles, and green beans in a mortar and pound roughly with the pestle. Add papaya and pound again to bruise the ingredients. Stir in fish sauce, lime juice, and sugar, then pound again. Add tomato and pound to combine. Stir in chopped peanuts and serve.

By Talia

Black Bean and Corn Salad
Side Dish American

Black Bean and Corn Salad

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
  3. 3 Combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro in a salad bowl.
  4. 4 Shake dressing again, pour over salad, and toss to coat.
  5. 5 Enjoy!

By jen

Peruvian Pickled Onions (Salsa Criolla)
Side Dish Latin American

Peruvian Pickled Onions (Salsa Criolla)

4.5

Prep
30 min
Cook
Total
70 min

Instructions

  1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
  2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Fresh Fruit with Poppy Seed Dressing
Side Dish American

Fresh Fruit with Poppy Seed Dressing

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
  2. 2 Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

By Krista B

Mayan Couscous
Side Dish Mexican

Mayan Couscous

4.7

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Combine couscous, salt, and cumin in a large bowl; stir in boiling water. Cover the bowl with plastic wrap; set aside for 10 minutes.
  2. 2 Meanwhile, cook unpeeled garlic clove in a small skillet over medium-high heat until toasted and skin has turned golden brown; peel and mince garlic. Stir garlic, black beans, corn, onion, cilantro, olive oil, lime juice, and jalapeño into couscous. Serve warm or cool before serving.

By YucatanToday

Colorful Coleslaw with a Kick
Side Dish American

Colorful Coleslaw with a Kick

4.1

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

By Doug Matthews

Triple Berry Sorbet
Dessert French

Triple Berry Sorbet

5.0

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
  2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
  3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
  4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Prawn Banh Mi
Lunch French

Prawn Banh Mi

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Shichimi-Seared Pork Tenderloin
Dinner French

Shichimi-Seared Pork Tenderloin

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
  3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
  4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
  5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura