I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Fiesta Salad

1 (15 oz.) can each white and yellow corn, drained
1 (15 oz.) can black beans, drained and rinsed
1 cup diced seedless cucumber (1/4 inch dice)
1 cup diced green bell pepper (1/4 inch dice)
1 ripe plum tomato (1/4 inch dice)
4 scallions, thinly sliced
2 Tbsp. chopped flat-leaf parsley or cilantro
1/2 tsp. minced garlic
2 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 tsp. sugar
1/4 tsp. each, dry mustard and curry powder
Salt and freshly ground pepper to taste.

Combine vegetables in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with vegetables. Refrigerate, covered, for at least 4 hours for the flavors to blend. Keeps well in refrigerator. 1 W.W. point per ½ cup serving.

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