Wednesday, September 30, 2009

What's for Lunch Wednesday


With summer drawing to a close, there is still time to take advantage of some of the warm-weather crops with this Stoplight Salad from Simply in Season Children's Cookbook by Mark Beach and Julie Kauffman.


1 - Handful of fresh basil or cilantro

Snip or tear rinsed leaves into small pieces.


2 - 1 green bell pepper

2 cups tomatoes

2 cups corn

2 cups cooked black beans

Chop bell pepper and tomatoes into fine pieces (or use whole grape tomatoes). Combine with corn and beans in bowl. Stir in cilantro or basil.


3 - 1 clove garlic

2 tablespoons olive oil

2 tablespoons lime juice

Peel and finely chop the garlic. Whisk with oil and juice in small bowl. Pour over salad. Salt and pepper to taste. Toss gently and serve.


Option: Can be used as a filling for quesadillas. PUt a few spoonfuls in a tortilla with shredded cheese and cook on a griddle.

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