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Ingredients: 1/12 Ounce(s) cumin 2 Tablespoon(s) wine vinegar 1/16 Quart(s) olive oil 1 red pepper ;diced 16 Ounce(s) black beans ;can, rinsed, 2 Cup(s) corn kernels ;cooked 2 Tablespoon(s) coriander ;sprinkle chopped 1 Teaspoon(s) pepper 1 Ounce(s) salt Directions: Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriander.
Check some related videos Similar recipes: Chicken broccoli salad Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Tomato and mozzarella salad On a bed of lettuce, arrange tomatoes, cheese, onion, if using, and basil. Mix all dressing ingredients together and pour on top. Garnish with sprigs of parsley, if desired. White bean and tuna spread In a small skillet heat the oil, add the onion, and saute, stirring frequently, until soft, about 5 minutes. Stir in the garlic and sage, cook for 1 minute. Transfer to a food processor, add the white beans, lemon juice, tuna, and seasonings. Process unti Clinton hot chicken salad Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking. Heat almonds in melted butter and pour on top of cassrole. Good-for-you sweet potato salad Cut sweet potatoes into bite-size chunks. Place in a steamer and steam (over boiling water) for 10 minutes or until tender when pierced with a sharp knife. Let cool, then transfer to a large bowl. Add scallions, celery, and parsley. Whisk together mayonna Bean burgers (koss) Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides. I consider a serving to be 3 patties. Each serving has 1019 kcal, 6g fat, 206g carbs, 24g fiber(!!!), and 37g protein Lemony chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Chill until slightly thickened. Stir in chicken, celery and red pepper. Spoon i Corn flake crust 1. Combine crumbs, sugar, and margarine in food processor. Process until well mixed. 2. Add 1 tsp. water. Process. 3. Add remaining water. Process again. 4. Press into lightly greased 9 in. pie plate. 5. Bake in 350 degree oven for 10 minutes. 6. Cool sli Summer corn chowder with bacon Saut bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; saut 5 minutes. Add 3 cups broth and simmer uncovered over med Spicy corn Thaw frozen corn or drain canned corn and set aside. Place the ground cumin, ground coriander, salt, 1 fresh green chili, and the onion in a mortar and grind with a pestle to form a smooth paste. Alternatively, process in a food processor to a smo Baked potato salad 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. Fruit salad #3 Mix all together well and let set overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 African green pepper and spinach Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. Chicken with corn and tomatoes 1. In a skillet over medium-high heat, add 1 tablespoon hot oil. 2. Cook chicken 10 minutes or until browned. Remove from heat, set aside and spoon off fat. 3. Stir in remaining ingredients and heat to boiling. 4. Return the chicken breasts Orange cucumber salad Peel the cucumber. Cut in half lengthwise, then thinly slice on the diagonal. Use a vegetable peeler to remove a few thin strips of rind from the orange. Remove only the colored part, not the underlying bitter white pith. Very thinly slice the r Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at roo Strawberry spinach salad Les Frises Vinaigrette et Leurs Pousses Vertes Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-g Quail breasts & truffle salad The remaining recipes are Western and somewhat Frenchified to my eyes. They're "nouveaux" at the very least. Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces. Expensive to 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 Red pepper salsa Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. Black jack barbecue sauce Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refridgerate between uses. Makes 5 cups. Marlboro Country Cookin' Brochure Tossed bean salad Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Food Exchange per serving: 2 VE Cherry pie salad Mix cherry pie filling, pineapple and marshmallows. Chill overnight. Add pecan and bananas. Chill. Busted by Barb Recipe by: Janis Alling, Possum Kingdom Lake Cookbook Red pepper & jicama Stir together chicken broth and cornstarch in a small bowl until smooth. Heat oil in a large skillet over medium heat. Add peppers, shallot, ginger, and cumin; cook, stirring, until peppers are slightly softened, about 8 minutes. Stir cornstarch White bean salad with green olives Drain, rinse and drain white beans. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a li Barbecued shredded pork with corn crepes and avocado salsa In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mixture. Stir in the chives. Let the batter rest for 30 minute 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. Arugula salad with orange segments and orange vinaigrette Romesco-style roasted pepper dip Preheat broiler. Line heavy baking sheet with foil. Arrange peppers cut side down in center of sheet; surround with garlic. Broil with 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes. Gather Rice summer salad Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cov Russian black bread Instructions: In a large bowl, combine 3 cups flour, undissolved yeast, caraway seeds and salt. Heat water, oil, molasses, chocolate, and instant coffee until very warm (120 to 130 ) Gradually add to dry ingredients. Beat 2 minutes at medium Buttermilk ranch salad dressing Whisk the mayo, add and whisk together all ingredients except buttermilk, then whisk in buttermilk. Brown rice and chicken salad Rinse frozen peas with cold water to separate, drain. Mix peas, rice, chicken, celery, cheese, olives and onion. Mix remaining ingredients, toss with chicken mixture. Cover and refrigerate at least 2 hours. Garnish with additional sliced pimiento-stuffed Curried chicken and bow tie pasta salad Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer f Caramel apple salad Mix cored & diced apples, raisins, celery and walnuts well. Mix butterscotch pudding and plain yogurt well. Mix pudding mixture with apple mixture well and refrigerate for at least an hour before serving. Enjoy. Kidney bean bonanza Preheat oven to 375 degrees. Lightly grease 4 x 8 baking dish with sunflower oil. Place filberts in blender with 2 ounces water, oil, tarragon, basil, salt and curry. Blend until mixture achieves sauce consistency. Combine brown rice and beans Grandmother's potato salad Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in co Cantonese egg foo yung with crabmeat, asparagus and bean sprouts In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl. Cut off the tough lower stems of the asparagus and discard. Cut the asparagus on the diagonal into thin slice Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup v Hondo corn casserole Preheat oven to 350 degrees. Mix all ingredients in large bowl. Bake in a 3-qt baking dish for 50 to 60 min. Deconstructed black forest cake TREND: Deconstructed desserts (breaking down a dish into its essential components, then serving the parts as a whole) WHO: Gale Gand, pastry chef at Tru in Chicago and host of Sweet Dreams on the Food Network WHAT: The elements of Black Forest Cake choco Northern bean soup Soak beans overnight in cold water in the refrigerator. Drain beans and place in a 2-gallon soup pot with water, bouillon cubes and spices. Cook 30 to 40 minutes or until tender. Meanwhile, saute onions, celery and carrots in bacon fat until tende Wine & pepper cream sauce Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly 2-3 minutes o Neptune's salad Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dish Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend. Season Barbecued chicken breast with warm potato and bacon salad 1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Mea Frisee salad w. pears, blue cheese & hazelnuts In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Tear the radicchio and frisee into bite-size pieces. Cut the endive crosswise into 1-inch pieces. Add the greens to the dressing mixture and toss until coa Hoppin john salad Cut the ham into 1/2 inch cubes. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and black pepper; cook until softened, 8 to 10 minutes. Stir in ham, black-eyed peas, and hot pepper sauce; cook until heated through, about 5 min Salad wraps Mix all vegetables and place in wrap. 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