Zesty Two-Bean Salad
"This is delicious hot or cold and is a nice accompaniment to ribs."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup fresh corn kernels or 1 cup frozen corn kernels
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
- 1⁄3 cup bottled oil-and-vinegar salad dressing (I use Newman's Own)
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 2 small celery ribs, diced (about 2/3 cup)
- 2 scallions, sliced
- 2 tablespoons chopped fresh cilantro
- 1⁄3 cup crumbled monterey jack pepper cheese (2 oz.)
directions
- Coat a large non-stick skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until lightly browned, 5 minutes. Add beans; cook, stirring occasionally, until heated through for 2 minutes. Remove from heat and cool slightly.
- Meanwhile, in a large serving bowl, whisk together dressing, lemon juice and salt until well blended. Add celery, scallions, cilantro and warm corn mixture; toss well. Add cheese and toss gently.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
