side dish

Corn, Black Bean and Pepper Salad

Corn, Black Bean and Pepper Salad

I had some friends over for dinner the other day. I made this salad as one  of the sides.  It was so tasty. I love a dish I can prepare ahead of time, especially when I have company.

The salad was a last minute addition to the menu. A friend who was bringing a bean salad could not attend. I needed a dish to fill the gap. I used ingredients I already had around.

I used frozen corn in this dish. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

When using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

 

Corn, Black Bean and Pepper Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

 

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

 

 

 

Beet Relish

Beet Relish

Beets are one of those foods that people either love- or hate. I love beets, and enjoy them in all sorts of dishes. One of my favorite beet recipes is this relish.

It is a great way to preserve beets to enjoy all year long. Beets are in season, and I thought I would share this recipe. I love this relish, and make several batches every year.

Beet relish is like a sweet pickle relish, only made with beets.  You can add it to sandwiches or salads, and if you put some in your chicken or pasta salads, it turns them the nicest shade of pink. Yummy on a hot dog or hamburger, too.

I like to serve beet relish with cheeses and crusty bread as an appetizer. If you love beets like I do, you might want to try it.

While I have always made this relish with traditional, red beets, you can also make it with golden beets, if you prefer.

 

Beet Relish

1 qt. chopped cooked beets, about 12 medium

1 quart chopped cabbage, about 1 small head

1 c. chopped onion

1 c. chopped red sweet pepper

1 1/2 c. sugar

1 T. prepared horseradish

1 T. canning salt ( non-iodized)

3 c. vinegar, white or cider- I prefer cider vinegar

Combine all ingredients in a pot and bring to a boil. Simmer 10 minutes. Bring mixture to a boil. Pack hot relish into hot jars leaving 1/4 -inch head space. Seal jars and process in a boiling water bath 15 minutes. Yield about 10 half-pint jars.

Source: Ball Blue Book