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Ingredients: 3 drained and rinsed 14-oz cans black beans 1 Pound(s) fresh corn cut from the cob or frozen white corn 1/2 Cup(s) minced red onion 1/2 Cup(s) minced green onion 2 Cup(s) chopped ripe tomatoes 1 rehydrated 45 min in hot water d chile 1/3 Cup(s) sushi vinegar or seasoned rice vinegar 1 Teaspoon(s) sugar 1/3 Cup(s) fresh squeezed lime juice 1/2 Teaspoon(s) salt 1 Teaspoon(s) fresh ground black pepper 1/3 Cup(s) light olive oil 1 chopped bunch of fresh cilantro Directions: 1. Combine rinsed beans, thawed corn and onions in mixing bowl.2. In another bowl mix ancho cile, vinegar, sugar, lime juice, salt, pepper olive oil and chopped cilantro. Whisk dressing.3. Pour dressing over beans, corn and onions. You can serve immediately, or store in refrigerator overnight. But the salad should be served at room temperature.
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Remove the silk from the corn but leave the husks intact. Place the corn on a gas grill over medium-high heat and grill for about 12 minutes until the corn is tender. Turn the corn frequently during grilling. Remove the corn from the gr Sweet onion salad Place the lettuce leaves on four plates, top with slices of onion, cucumber, and tomato. Drizzle salad with olive oil and a little lemon juice. Season well with salt and pepper. Serve immediately. NOTE: Any sweet onion can be substituted for the W Maw-maw's jello salad Drain fruit. Mix Jell-o (dry) with Cool Whip. Then mix in juice. Fold in cottage cheese and well drained pineapple. Ready in 15 minutes. Any flavor Jell-o may be used. Asparagus and mushrooms with black bean sauce Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the r Springtime asparagus salad 1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts Artichoke pasta salad In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted water until tender to bite (about 7 minutes). Drain macaroni well, rinse with cold water, and drain again. Transfer to a large bowl. Drain liquid from artichokes over the macaro Corn chowder il Combine sausage, onion and green pepper in very large stock pan. Cook over medium heat until sausage is brown and vegetables are tender; for more crunchy vegetables, add them late into cooking time. Combine 4 cups milk and 1 cup flour, stirring we Caramel corn with peanuts 1) Preheat oven to 250 F. 2) Spread popcorn in lge, well-buttered roasting pan. Sprinkle peanuts on top and set pan aside. 3) In heavy saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat until the mixture boils. Contin Black cherry baked apples Preheat the oven to 375 F. Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the other end. Place the apples cored side up in a baking dish. Sprinkle the apples inside and outside Turkey-orange salad Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving. 1/4 recipe = 217 calories, 3 lean meat + 1 fr Green bean casserole - topping Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside. Brown derby cobb salad Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange a Chilled garbanzo and potato salad with onion and garlic * small red potatoes, scrubbed and cut into bite-sized pieces ** washed and finely chopped (optional) First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if Caesar salad (warner) With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and eg Arugula salad with manchego, apples and carmelized walnuts Boil bals amic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsami Tortellini bean soup Heat oil in large pot; add onion and meat and saute. Stir in broth, tomatoes, beans, tortellini, garlic and seasonings. Heat to boiling; reduce heat and simmer 5 minutes. Stir in spinach. Ladle into bowls and sprinkle with cheese. Smoky corn salad This one ' s especially good stuffed into pita pockets or scooped-out ripe tomatoes. Steam kernels until tender-crisp. Cool. Mix with chicken, cheese, olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt and pepper. Fold into corn mixt Sugar free black walnut ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine all ingredients except nuts in a food processor or blender. Process until smooth. Cover and chill in Caraotas negras (black beans) Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine beans, water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, a Grilled pepper with corn Prepare grill or preheat broiler. Oil grid or broiler-pan rack. Core, seed, and cut peppers in half lengthwise. Brush peppers with oil. Combine corn, cilantro, cheese, lime juice, salt, and ground coriander in a small bowl. To grill: Grill peppe Broccoli & cauliflower salad Italian bean soup Pick over and wash beans; combine with 6 cups of the water in a kettle or Dutch oven . Bring to boiling; cover. Cook 2 minutes; remove from heat; cover. Cook 2 minutes; remove from heat; let stand 1 hour. Chop and seed the chili pepper. Heat oil i 7-layer salad Mix the milk and miracle whip together to get a consistency of thick salad dressing. Set aside. layer: Lettuce, celery, onions, peas, miracle whip/milk mixture, cheese, bacon pieces. Refrigerate overnight. You can vary the quantities of all th Chinese chicken salad - dressing Mix well and refrigerate. Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing. Mini corn muffins with smoked turkey Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal, flour, sugar, baking powder and salt in large bowl. Mix milk, butter and eggs together in medium bowl. Stir milk mixture into cornmeal mixture until just moistened. Spoon batter into Three tomato salad Layer mushrooms & sliced tomatoes down the centre of a large platter. Ring with the halved yellow & cherry tomatoes. In a small bowl, whisk together the remaining ingredients & drizzle this over the tomatoes. Cover & marinate a Fruited smoked turkey salad * To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingred Festive layered pasta salad Prepare salad as directed on package Qexcept stir mayonnaise into seasoning mixture. Stir celery and onions into finished salad. Layer salad greens, tomatoes, turkey, Cheddar cheese and pasta salad in 2- to 21/2-quart glass bowl or casserole. Garnish with Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; Hot spinach & mushroom salad Wash fresh spinach and remove all tough stems; drain well. In hot oil, saute mushrooms and onions until onions are wilted. Add lemon juice, vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove fr Stir-fried vegetables with corn Heat 1 tablespoon olive oil in a large skillet or wok and stir-fry 2 tablespoons of chopped ginger and 2 teaspoons chopped garlic 1 minute. Add 2 cups borccoli florets, 1 cup sliced mushrooms, 1 diced orange or bell pepper and 1 cup fresh corn ker Greek isles pasta salad COOK pasta as directed on package; drain. Place in large bowl. ADD remaining ingredients; mix lightly. SERVE immediately or cover and refrigerate until ready to serve. Country ham, virginia peanuts and black-eyed pea salad Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over medium-high heat until fully cooked but not mushy, 25-30 minutes. Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut oil, 1 tb vinegar and 1/4 ts peanut butt White bean and olive salad 1 sm Red onion, julienned 2 x Plum tomatoes, chopped 3/4 c Chopped pitted cured olives 1 bn Arugula, rinsed well and patted 1/4 c Sherry vinegar 3 x Cloves garlic, chopped 2 x Shallots, chopped 1 tb Whole-grain mustard 3/4 c Chayotes with corn and chiles In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats. Saute the onion in olive oil in a 2-quart saucepan. Meanwhile, peel the chayotes (chayote has a very thin skin an Alices's overnight salad Layer 2: Mix together and spread over layer 1, being sure you touch the sides of the bowl to "seal" it. Layer 3: Sprinkle over layer 2. Cover with saran wrap and refrigerate overnight. Layer 4: Just before serving, add the following to the top o Vegetarian navy bean soup In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes. Remove from heat; let stand 1 1/2 hours or until beans are tender. In 3 1/2 to 4-quart slow cooker, combine beans with water and all remaining ingredients; m Cold potato salad * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potat White bean tortilla soup with basil and orange In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchin Quick corn salad In a large bowl, combined vegetables. Stir in dressing. Cover and refrigerate until served. Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok. Caribbean black beans 1 . If using dried beans, pick over for stones, rinse, and soak overnight in water to cover; or bring to a boil, remove from the heat, and soak for 1-2 hours. After the beans have soaked, drain and cook until tender in 2-3 gallons of water for 30-45 min Celery root salad Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. Combine the rest of the ingredients and whisk or shake to make a dressing. Po