smoky three bean salad and lemon velvet ice cream

Two of my favorite foods scream 4th of July... my mom's Smoky Three Bean Salad and Dachelle's Lemon Velvet Ice Cream. I made both today to take to Kalina and Beto's for our Independence Day feast. Both make a lot, so I am thrilled to have leftovers for lunches this week! The recipes are below... enjoy!

Smoky Three Bean Salsa (or Salad) -- Pam Holubec

1 15-oz can black-eyed peas

1 15-oz can black beans

1 16-oz can navy beans

14-oz can diced tomatoes

1 small sweet onion, chopped

1 bell pepper, diced (I use orange or yellow for color)

2 cloves of garlic, minced

1/2 C fresh cilantro, chopped

1 chipotle pepper in adobo sauce, minced

1/4 C fresh lime juice

1/4 t salt (I usually omit the salt)

Drain and rinse beans. Combine all ingredients, cover and chill at least two hours before serving.

Lemon Velvet Ice Cream -- Dachelle Burrows

Juice of 8 lemons (fresh-squeezed a must!)

2 tsp. lemon extract

4 C sugar

1 qt. whipping cream

1 qt + 3 C milk

Mix all ingredients; freeze in ice cream freezer according to manufacturer's directions. This makes oodles (it pops the lid off of my ice cream freezer), so sometimes I cut the recipe in half. Most homemade ice creams don't remain creamy in the freezer, so it needs to be enjoyed in at least two weeks.