Subject: Black Bean Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 05 2000 - 14:11:58 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a sad but true food funny from reader Gretchen Erickson of
Seattle, Washington:
I was in a store today as my cashier and another employee were
discussing their company's Fourth of July potluck picnic. My cashier
owned to the fact that she had no idea what to cook since she hardly
ever cooked. I suggested a pot of spaghetti sauce and noodles mixed
together, with black olives, and sausage links cooked and cut up
instead of meatballs.
She heartily agreed with the spaghetti idea, said she'd thought of
that herself. Then the other employee, rousing herself from
contemplation of it all, said to my cashier, "But your husband's
Italian! Surely he must know how to cook spaghetti?"
Quick as a wink my cashier said, "Oh, yes, he certainly does! He buys
the canned spaghetti sauce that says "Italian" on the label!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Aside from the fact that I love just about all bean salads, this one
is a natural for your Holiday Buffet. I can be made a day or two
ahead of time, it is colorful and festive in appearance, is easy to
serve, and easy to eat if your guests are balancing their plates on
their laps. Oh, it tastes great, too.
Black Bean Salad
3 cans (15 oz, 425 g each) black beans, rinsed and drained
2 cups (500 ml) cooked fresh or frozen corn, or canned corn,
rinsed and drained
1 green bell pepper (capsicum), seeded, finely chopped
1 red bell pepper (capsicum), seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh cilantro
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Refrigerate covered for
up to 2 days. If making in advance, add the parsley and cilantro
immediately prior to serving. Serve at room temperature. Serves 6 to
8.
This archive was generated by hypermail 2b28 : Mon Jan 01 2001 - 00:00:01 EST