Type what you have

Ingredients

• ✓ black pepper
• dark red bean
• long-grain white rice
• water
• salt

Instructions

1. 1 Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

By avargas88

Ingredients

• ✓ black pepper
• red potato
• olive oil
• salt
• parsley
• basil
• garlic
• red wine vinegar

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ black pepper
• vegetable oil
• sugar
• chicken thigh
• salt
• onion
• tomato
• chicken broth

Instructions

1. 1 Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
2. 2 Transfer browned chicken to a plate. Remove skin.
3. 3 Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

By Carrie Cozinha

Ingredients

• ✓ black pepper
• parsley
• garlic
• shallot
• red wine vinegar
• anchovy
• salt
• olive oil

Instructions

1. 1 Wash parsley and remove the larger stems.
2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Ingredients

• ✓ black pepper
• vegetable oil
• pork roast
• onion
• banana
• tomato
• cayenne pepper
• salt

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ black pepper
• peruano bean
• water
• onion
• garlic
• chicken bouillon
• salt
• canola oil

Instructions

1. 1 Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
2. 2 Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
3. 3 Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.

By sonia Capacete

Ingredients

• ✓ black pepper
• long grain rice
• water
• onion
• salt
• annatto powder
• paprika
• pea
• pimento pepper

Instructions

1. 1 Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
2. 2 Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

By Mombabe

Ingredients

• ✓ black pepper
• rump roast
• salt
• olive oil
• bitter orange marinade
• garlic marinade
• onion
• garlic
• cumin

Instructions

1. 1 Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
2. 2 Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
3. 3 Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

By Katie Wilson

Ingredients

• ✓ black pepper
• russet potato
• vegetable oil
• aji amarillo
• salt
• tuna
• red onion
• mayonnaise
• avocado
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
3. 3 Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
4. 4 Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

By Amber Berrocal

Ingredients

• ✓ black pepper
• chicken thigh
• garlic
• cumin
• oregano
• vegetable oil
• beer
• tomato
• red onion
• cilantro

Instructions

1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Ingredients

• ✓ black pepper
• pork sparerib
• soy sauce
• parsley
• garlic
• lime
• rosemary
• oregano
• bay leaf
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ black pepper
• butter
• onion
• russet potato
• chicken breast
• water
• corn
• salt
• milk
• mozzarella cheese stick

Instructions

1. 1 Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
2. 2 Season soup with salt and pepper. Add milk and mozzarella cheese.

By Sara Perry

Ingredients

• ✓ black pepper
• salt
• garlic powder
• new york strip steak
• onion
• white vinegar
• onion powder
• olive oil
• beef broth
• sofrito
• garlic

Instructions

1. 1 Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
2. 2 Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
3. 3 Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

By Elsie

Ingredients

• ✓ black pepper
• olive oil
• tequila
• cilantro
• lime juice
• pineapple juice
• white vinegar
• garlic salt
• oregano
• seasoned salt
• shrimp

Instructions

1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Ingredients

• ✓ black pepper
• garlic
• kosher salt
• cumin
• oregano
• coriander
• lime juice
• orange juice
• olive oil
• white wine vinegar
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ black pepper
• carrot
• garlic
• olive oil
• onion
• green bell pepper
• millet
• vegetable broth
• salt
• cilantro

Instructions

1. 1 Blend carrot and garlic in a food processor until finely chopped.
2. 2 Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
3. 3 Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

By asjlachuk

Ingredients

• ✓ black pepper
• olive oil
• lime
• orange
• garlic
• oregano
• salt
• cumin
• shrimp
• olive oil

Instructions

1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Ingredients

• ✓ black pepper
• canola oil
• honey
• ancho chile powder
• garlic powder
• hot sauce
• chicken breast
• corn
• canola oil
• salt
• sweet potato
• heavy cream

Instructions

1. 1 Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
4. 4 Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
5. 5 Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
6. 6 Preheat grill for medium heat and lightly oil the grate.
7. 7 Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

By Vintage Chef

Ingredients

• ✓ black pepper
• garlic
• balsamic vinegar
• grill seasoning
• oregano
• salt
• skirt steak
• olive oil
• water
• onion
• mushroom

Instructions

1. 1 Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
3. 3 Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
4. 4 Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

By Sweetie_12

Ingredients

• ✓ black pepper
• olive oil
• white fish
• garlic powder
• salt
• garlic
• lime juice
• lemon
• roma tomato
• onion
• green bell pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
2. 2 Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

By Jay

Ingredients

• ✓ black pepper
• chicken breast
• sazon seasoning
• chili powder
• olive oil
• sofrito
• tomato paste
• cumin
• chicken stock
• cauliflower
• green pea
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
3. 3 Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
4. 4 Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

By Bibi

Ingredients

• ✓ black pepper
• sausage
• vegetable oil
• onion
• chickpea
• tomato sauce
• sherry wine
• marsala
• adobo seasoning
• oregano
• red pepper flake
• garlic powder

Instructions

1. 1 Slice sausage lengthwise; cut into ¼-inch slices.
2. 2 Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

By TOOS64

Ingredients

• ✓ black pepper
• egg
• corn
• vegetable oil
• onion
• milk
• cornstarch
• butter
• nutmeg
• salt
• pie crust
• egg

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
3. 3 Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
4. 4 Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

By Carol C

Ingredients

• ✓ black pepper
• kidney bean
• water
• garlic
• onion
• red bell pepper
• vegetable oil
• salt
• rice
• coconut milk
• water

Instructions

1. 1 Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.
3. 3 Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

By kaelirebecca

Ingredients

• ✓ black pepper
• lime zest
• lime juice
• tequila
• honey
• vegetable oil
• cornstarch
• garlic salt
• chicken breast
• flour tortilla
• tomato
• avocado
• lime

Instructions

1. 1 Preheat oven to Broil.
2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Ingredients

• ✓ black pepper
• chicken breast
• cilantro
• water
• vegetable oil
• garlic
• carrot
• pea
• cumin
• salt
• white rice

Instructions

1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Ingredients

• ✓ black pepper
• olive oil
• lemon juice
• orange juice
• lime juice
• garlic
• salt
• romaine lettuce
• tomato
• radish
• red onion
• avocado

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Ingredients

• ✓ black pepper
• olive oil
• onion
• celery
• carrot
• quinoa
• water
• bay leaf
• lemon zest
• lemon juice
• green pea
• salt

Instructions

1. 1 Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
2. 2 Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
3. 3 Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

By Laura Jull

Ingredients

• ✓ black pepper
• vegetable oil
• chicken
• salt
• onion
• garlic
• cilantro
• white rice
• water
• beer
• carrot
• green pea

Instructions

1. 1 Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
2. 2 Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
3. 3 Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

By carla from peru

Ingredients

• ✓ black pepper
• tomato
• red bell pepper
• cucumber
• onion
• parsley
• lime juice
• olive oil
• green onion
• cilantro
• cider vinegar
• salt

Instructions

1. 1 Combine tomatoes, bell pepper, cucumber, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and black pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

By Kevin Marcelle