1 1/2 lbs fresh green beans, trimmed
3/4 C white vinegar
1/4 C sugar
2 Tbsp vegetable oil
1 clove garlic, minced
3/4 tsp salt
1/2 tsp pepper
1 small red onion, thinly sliced
1. Cook beans in boiling water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process, drain.
2. Whisk together vinegar and next 5 ingredients in a large bowl; add beans and onion, tossing to coat. Cover and chill 4 hours. Serve with a slotted spoon.
Yield: 4-6 servings
Showing posts with label Recipe- side dish. Show all posts
Showing posts with label Recipe- side dish. Show all posts
Jul 16, 2012
Corn/Tomato/Avocado Salad
My sister-in-laws sister gave me this recipe about 8 years ago, and it has been a crowd pleaser ever since.
4 ears of corn, cooked & taken off cob (or 3 cans corn "nibblets", drained)
1 pt. cherry tomatoes, halved
1/4C red onion, chopped
4 oz. Monterrey jack cheese, cubed
1 avocado, cut into chunks
Place above ingredients in a bowl together.
In a separate bowl, combine:
2 Tbsp olive oil
1 Tbsp lime juice
2 tsp sugar
1/4 tsp salt
1/2 tsp cumin
1 clove garlic
Whisk or shake together until well mixed. Pour over corn mixture and stir until covered. Chill about an hour before serving. Can be made the night before.
4 ears of corn, cooked & taken off cob (or 3 cans corn "nibblets", drained)
1 pt. cherry tomatoes, halved
1/4C red onion, chopped
4 oz. Monterrey jack cheese, cubed
1 avocado, cut into chunks
Place above ingredients in a bowl together.
In a separate bowl, combine:
2 Tbsp olive oil
1 Tbsp lime juice
2 tsp sugar
1/4 tsp salt
1/2 tsp cumin
1 clove garlic
Whisk or shake together until well mixed. Pour over corn mixture and stir until covered. Chill about an hour before serving. Can be made the night before.
Jun 18, 2012
Layered Southwestern Salad
3 C torn lettuce
15 oz can- kidney beans, rinsed & drained
15 oz can- black beans, rinsed & drained
12 oz. can- no salt added corn, drained
1/4 C chopped red onion
1 C nonfat or low-fat sour cream
1/4 C chopped fresh cilantro
2 Tbsp white wine vinegar
1 Tbsp lime juice
1/4 tsp salt
1/8 tsp pepper
1 C shredded low-fat cheddar cheese
Place lettuce in the bottom of a large, shallow clear glass bowl or baking dish. Add the following layers in the order listed: beans, corn and onion. Set aside.
In a small bowl, stir together sour cream, cilantro, vinegar, lime, salt and pepper. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill for 1 to 24 hours.
Stir and mix well just prior to serving.
15 oz can- kidney beans, rinsed & drained
15 oz can- black beans, rinsed & drained
12 oz. can- no salt added corn, drained
1/4 C chopped red onion
1 C nonfat or low-fat sour cream
1/4 C chopped fresh cilantro
2 Tbsp white wine vinegar
1 Tbsp lime juice
1/4 tsp salt
1/8 tsp pepper
1 C shredded low-fat cheddar cheese
Place lettuce in the bottom of a large, shallow clear glass bowl or baking dish. Add the following layers in the order listed: beans, corn and onion. Set aside.
In a small bowl, stir together sour cream, cilantro, vinegar, lime, salt and pepper. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill for 1 to 24 hours.
Stir and mix well just prior to serving.
Jun 10, 2012
Onion-Butter Corn Packets
1/3 C butter, softened
2 garlic cloves, minced
4 ears of corn, husked, silks removed
2 Tbsp onion soup mix
4 Tbs chopped fresh dill
1. Preheat grill to medium-high (350-400*F). In a small bowl combine butter and garlic. Spread evenly on corn.
2. Cut 4 (6 x 18 in) sheets of heavy duty foil. Place 1 ear of born in the center of each sheet. Sprinkle evenly with soup mix and dill. Place one ice cube next to each ear of corn. Fold foil over corn;l crimp edges to seal, leaving room for expansion.
3. Place wrapped corn on the grill. Grill, covered, 15 minutes or until tender, turning halfway through grilling. Carefully remove corn from foil, and serve.
Serves 4.
2 garlic cloves, minced
4 ears of corn, husked, silks removed
2 Tbsp onion soup mix
4 Tbs chopped fresh dill
1. Preheat grill to medium-high (350-400*F). In a small bowl combine butter and garlic. Spread evenly on corn.
2. Cut 4 (6 x 18 in) sheets of heavy duty foil. Place 1 ear of born in the center of each sheet. Sprinkle evenly with soup mix and dill. Place one ice cube next to each ear of corn. Fold foil over corn;l crimp edges to seal, leaving room for expansion.
3. Place wrapped corn on the grill. Grill, covered, 15 minutes or until tender, turning halfway through grilling. Carefully remove corn from foil, and serve.
Serves 4.
Mar 10, 2012
Tasty rolls
So a friend made these for small group a few weeks ago, and they're SO good! If you need something different for garlic bread, give this a go...
Thaw one frozen loaf of bread overnight. (I buy mine in bags of 5 or 6 in the freezer section at Meijer.) Cut the loaf in 1/4s, then cut each of the 4 sections into 3 (so you have 12 rolls total.) Melt 1 stick of butter and put it in the bottom of a 9 x 13 pan (I just turned on my oven and melted the butter IN my glass pan.) Mix together 1/4 tsp each of basil, parsley, oregano, garlic powder and seasoning salt. Sprinkle into butter. Place the rolls on top of the butter mixture. Allow to rise for about 3 hours. Bake at 350 degrees until golden brown (approx 15 min.). Flip the pan over on a platter so that the butter mixture is on top.
ENJOY!
Thaw one frozen loaf of bread overnight. (I buy mine in bags of 5 or 6 in the freezer section at Meijer.) Cut the loaf in 1/4s, then cut each of the 4 sections into 3 (so you have 12 rolls total.) Melt 1 stick of butter and put it in the bottom of a 9 x 13 pan (I just turned on my oven and melted the butter IN my glass pan.) Mix together 1/4 tsp each of basil, parsley, oregano, garlic powder and seasoning salt. Sprinkle into butter. Place the rolls on top of the butter mixture. Allow to rise for about 3 hours. Bake at 350 degrees until golden brown (approx 15 min.). Flip the pan over on a platter so that the butter mixture is on top.
ENJOY!
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