Black Bean Salad with Fresh Corn

Tried this recipe at a neighbor's house and had to make it myself.  I love this!!  We had it as a side dish for dinner tonight.  Couldn't get enough of it.  Strong lime flavor.  


Black Bean Salad with Fresh Corn


2 cups black beans, cooked, rinsed 
1 ear corn, boiled, kernels removed from the cob   (I cheated on this one.  I used 1 cup frozen white corn defrosted by running warm water over it.)  
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
1/2 medium poblano pepper, diced
1/4 cup chopped cilantro (leaves and stems)
1/2 cup lime juice
1/4 cup olive oil
1/2 Tablespoon ground cumin
1/2 Tablespoon black pepper
1 Tablespoon salt


Optional:  I added 2 diced tomatoes because anything tastes better with tomatoes to me!


Directions
Combine the beans, corn, onion, peppers and cilantro in a large bowl.  Whisk together the remaining ingredients in a small bowl and pour over the bean mixture.  Mix well.  Chill the salad for 2 hours before serving.  

Summer Salad

Summer Salad              

(Made by Trudy Bishop’s family Very good)

This recipe can be modified a number of ways and still be great. Substitute whatever fruit or lettuce you may have on hand. Choose at least three of them. I also like to throw in raspberries or Strawberries.

I also like to use grilled or marinated chicken.

1 head red leaf lettuce,  1 bag baby spinach, 1 bag European blend, 1 head iceberg

Add to lettuce just before serving.

                2 chopped small apples

                1 large can mandarin oranges (or can use fresh orange slices)

                1 cup. Cran-raisins

                ½ red onion thinly sliced

                6-8 slices bacon, chopped up

                2-4 cups cooked chicken

                1 cup grated Mozzarella Cheese

                1 cut caramelized slivered almonds

                    (In a heavy saucepan put 1 cup sugar: liquefy on medium heat. Add 1 cup slivered almonds and remove quickly from heat. Pour out to cool.)

Dressing—Mix in Blender

1 cup red wine vinegar

2/4 cup virgin oil

1 cup sugar

1/3 red onion (you may want to start with less and add more if needed)

½ tsp. ground pepper

Mix all ingredients together for dressing pour over salad just before serving.

Death by Chocolate

Death by Chocolate

1 Box chocolate cake mix

2 pkgs. Milk choc. pudding mix

2 lg. containers cool whip [12 oz. ea]

4 Skor candy bars broken into small pieces [1.4 oz. ]

Bake cake, cool. Crumble into lg. bowl or trifle dish.

Layer 1/2 crumbled cake, pudding, cool whip, and candy bars

into bowl. then layer the next 1/2 cake, pudding, cool whip,

candy bars. Makes a large bowl [ the size of our bread mixing bowls]

One recipe will serve 20 persons

*We served it in clear party cups, was really good.

Sisters Get to gather recipes

I made this recipe for a Ward winter social last week and everybody loved it. shared by Becky

Pink Chicken Artichoke Pasta Sauce

2 lg. boneless, skinless Chicken breasts
1 c. sliced mushrooms
1 can quartered artichokes
1 TBSP Olive oil
Kosher salt and fresh ground pepper

Put the two chicken breasts in a gallon ziploc bag and pound with meat tenderizer until 1/4 - 1/2 inch thick. Cut up into small pieces. Put oil in fry pan and get it hot. Add chicken, and mushrooms. Add artichokes towards the end and lightly toss so they don't break up too much. Add a little salt and pepper. You can always season it more when it is done. Set aside after chicken is cooked through.

1/2 cube real salted butter
1/4 c. flour
1 pt. heavy cream
2 - 3 c. 2% milk
1 1/2 c. fresh grated parmesan cheese
2 tsp chicken bullion granuels

Melt butter in sauce pan. Add flour and whisk until smooth. Turn heat down to med/low heat. Add cream. You don't want this to boil after you add cream. You just get it hot enough to thicken and simmer good. If it boils too much it will separate. Add cheese and chicken bullion granuels. Add enough milk to desired consistency.

1 lg. red bell pepper
2 lg. roma tomatos
2 tsp. fresh basil
1 TBSP fresh parsley
1 tsp. fresh rosemary
2 tsp. fresh oregano
1/4 c. milk

Roast the red pepper on a pan on broil in your oven until it blisters and starts to turn barely black. Let it cool a minute and place in a ziploc bag while you get other stuff ready to go into blender. Remove pepper and Peel and seed it along with the tomatos. Blend with the herbs (you can use dried herbs if you don't have fresh - you will want to use a little less if you use dried) until well blended. Add to creamy sauce.

When the pink sauce has thickend to desired consistency add to chicken, mushroom and artichoke mixture. This is sauce is better the longer it cooks. You may have to add milk as it thickens.

Sisters Get to gather recipes

Sesame Noodles

Shared by Cindy

Time: 15 minutes
Yield: 6-8 servings
Recipe from: www.jamiecooksitup.blogspot.com

4 T soy sauce
3 T brown sugar
2 T sesame oil
1/2 T peanut butter
1 t hot chili oil
1 T olive oil
1 T white sugar
1 small can mushrooms, chopped
3-4 green onions, chopped
1/2 T sesame seeds
1 16 oz package Capellini Noodles (or angel hair or thin spaghetti noodles)

1. Cook pasta according to package directions.
2. While your noodles simmer away, add all ingredients but the mushrooms, green onions and sesame seeds, into a large mixing bowl. Stir them all up nicely so they are incorporated well.
3. When the noodles are done cooking, pour them into a strainer to drain all of the hot water. Immediately add the noodles to the sauce. Add the mushrooms and sesame seeds and stir it all up. Sprinkle with the green onions and you are ready to serve, folks. Ready to serve, and eat, and serve, and eat...and just ready to enjoy the summer time!