Cooking Now So I Can Play With Fabric Later

Despite the content here, I really have been playing with fabric a lot recently, but I do concede that “Playing With Fabric” was not the best choice for my blog’s title. So, here is one more post that does not involve playing with fabric (although I will get to that later) …

The weather held out for our annual block party yesterday. And although the thermometer was reading on the cool side, I still stuck to my “no mayo rule” when taking a dish to a picnic (unless, of course, it is sitting on a block of ice).

The salad I made is adapted from the  recipe for “Bean, Corn, and Pepper Salad with Chicken” that appears in the excellent cookbook, The New American Plate Cookbook, published by the American Institute for Cancer Research. I have tweaked the recipe slightly to accommodate the mostly vegetarians in the house and the items in the pantry. So here is the adaptation:

Mix together:

  • 2 cups cooked Israeli Couscous (I buy the 8 oz. box from Trader Joe’s and just cook it all)
  • 1 can (15 oz.) corn, drained (or 2 cups frozen, cooked for a couple of minutes in the microwave and then drained)
  • 1 can (15.5 oz.) black beans, rinsed and drained
  • 2 peppers – green, red, yellow, orange, whatever you have on hand – diced
  • 1 small to medium sized cucumber (optional), diced
  • 3 or 4 green onions, chopped

In a measuring cup, stir together:

  • 1/3 cup olive oil
  • The juice of one lime
  • 3/4 cup chunky salsa
  • About 1/8 cup water

The dressing should be thin enough to drizzle over the salad – it should not be chunky like the salsa or too oily.

Mix the dressing with the salad and refrigerate a couple of hours to mingle the flavors. A note here: If you like more corn or beans, just add another can.

As mentioned, The New American Plate Cookbook is excellent – other favorite recipes from the cookbook are “Honey-Roasted Parsnips with Sweet Potatoes and Apples;” “Quinoa with Dried Cranberries, Apricots and Pecans;” “Bruschetta with Green Pea and Roasted Garlic Spread;” and “Carrot and Apple Soup.”

Now, since I made extra salad yesterday, dinner is covered for today and now I’m going to play with fabric!


One Response to “Cooking Now So I Can Play With Fabric Later”

  1. stacie Says:

    This sounds really yummy! Making me hungry!

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