Last weekend, I hosted a MFK bridal shower where I provided the food and did a little mini cooking demo with the bride-to-be.

Here she is - almost Mrs. Marsh - in her apron that prompted one of the cutest interactions I've ever seen. When her fiance came to the house to help pick up all the loot they scored, he looked at her apron embroidered with her almost new name, grinned really big, and said, "Oooooh, I like this." Then came a giant bear hug that could only be described as the sweetest thing you've ever seen.

After some cooking, the ladies had a taco salad feast with homemade chips and salsa, juicy sauteed chicken, and warm black bean salad which I'll now tell you how to make.

• one can of black beans, rinsed and drained
• one bell pepper, red or green or half of each, diced
• one small red onion diced
• about a half a cup of frozen corn
• a sprinkle of a Mexican spice blend (that you can buy from me on November 8th!!!) like a packaged taco seasoning
• salt and black pepper
• a sprinkling of freshly chopped cilantro

Saute the diced peppers and onions over medium heat in a little bit of canola or vegetable oil. Season with salt and pepper. After about a five minutes, add the beans and the corn. Add more salt and pepper and a sprinkle of Mexican seasoning. Stir it up for about a minute so the beans can warm through and the corn can defrost. Take it off the heat and stir in the cilantro. It's great alone, tossed with chicken, a topping for salads or baked potatoes, or as an enchilada filling.

Our bride made the salad that night. Check her out chopping the cilantro like a pro!

After my cooking part was over, I just sat in the kitchen, looking in on all of these sweet women enjoying being together, eating, watching Mrs. Marsh open her gifts, celebrating their friend, their sister, their daughter. It was a really great time.