Summer is definitely here, and being Memorial Day weekend, it's the start of all the summer cookouts! We don't know about you, but we're always looking for something new to bring...something to really knock everyone's socks off, if you know what we mean! While there's definitely something comforting about seeing all of the same foods every year, we really have the need to shake things up a bit...get crazy, go wild, and take a chance on a new dish!A few years ago, I needed something new for Noah's birthday cookout, and I had nothing earth-shattering in mind. NOTHING! All of my recipes looked boring and overused to me, so I went on a quest...and found this little gem in a magazine that was only published for a year (and what a shame, it was a great magazine!). Full of veggies and tons of flavor, it was a definite hit! We've made it many times since with rarely any left-overs, but on the off chance there is... it's still wonderful the next day! So get crazy and shake things up a bit at your next cookout! Your guests will thank you!
Calico Corn and Bean Salad
2 cloves garlic, pressed
1-2 jalapeno peppers, finely chopped
2 tsp. ground cumin
1 tsp. oregano
2 tbsp. oil
3 c. frozen whole kernel corn
1/2 c. water
1 1/2 c. frozen peas
15 oz. can black beans, rinsed and drained
15 oz. can white beans, rinsed and drained
1/2 c. chopped red onion
1/2 c. snipped fresh cilantro
1 tsp. salt
1/3 c. oil
1/4 c. lime juice
2 tbsp. Dijon mustard
1/2 tsp. ground black pepper
2 med tomatoes, chopped
I always start by chopping my jalapenos. I know most people will tell you to wear gloves, but I never do, mainly because I never seem to have any. I just try to be really careful about touching the seeds. Cut those peppers in half and scoop the seeds out before dicing the pepper. In a large skillet, cook garlic, jalapenos, cumin, and oregano in 2 tbsp. hot oil for 2 minutes. Add corn and stir to coat. Add water; cover and cook for 2 minutes more. Transfer to a large bowl; stir in peas, beans, onions, cilantro and salt. Cool slightly.
In a screw-top jar, combine the 1/3 c. oil, lime juice, dijon mustard, and black pepper. Cover and shake well to mix. Pour over vegetable mixture; toss gently to coat. Cover and chill 4-24 hours. Stir in tomatoes just before serving, and watch everyone smile with delight!
1-2 jalapeno peppers, finely chopped
2 tsp. ground cumin
1 tsp. oregano
2 tbsp. oil
3 c. frozen whole kernel corn
1/2 c. water
1 1/2 c. frozen peas
15 oz. can black beans, rinsed and drained
15 oz. can white beans, rinsed and drained
1/2 c. chopped red onion
1/2 c. snipped fresh cilantro
1 tsp. salt
1/3 c. oil
1/4 c. lime juice
2 tbsp. Dijon mustard
1/2 tsp. ground black pepper
2 med tomatoes, chopped
I always start by chopping my jalapenos. I know most people will tell you to wear gloves, but I never do, mainly because I never seem to have any. I just try to be really careful about touching the seeds. Cut those peppers in half and scoop the seeds out before dicing the pepper. In a large skillet, cook garlic, jalapenos, cumin, and oregano in 2 tbsp. hot oil for 2 minutes. Add corn and stir to coat. Add water; cover and cook for 2 minutes more. Transfer to a large bowl; stir in peas, beans, onions, cilantro and salt. Cool slightly.
In a screw-top jar, combine the 1/3 c. oil, lime juice, dijon mustard, and black pepper. Cover and shake well to mix. Pour over vegetable mixture; toss gently to coat. Cover and chill 4-24 hours. Stir in tomatoes just before serving, and watch everyone smile with delight!
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1 comments:
that looks great! and with all that color . . . it's got to be good for you! thanks for sharing. i need a new side dish - we get so stuck on potatoes, salad, veggies, repeat. This'll go great w/ those steaks I plan on grilling tonight.
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