Hometown Get-Togethers - Candace Floyd [25]
1 large red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes, halved
4 green onions, cut on the diagonal into ½-inch pieces (green parts only)
½ cup chopped red onions
DRESSING
¾ cup bottled reduced-calorie Italian salad dressing
2 tablespoons chopped cilantro or parsley
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon Tabasco sauce
¾ teaspoon salt
1. To prepare the salad, cut the kernels off the ears of corn. Heat the olive oil in a large skillet over medium-high heat. Add the corn and jalapeño. Cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently. Transfer to a large bowl; cool slightly. Stir in the black beans, bell pepper, tomatoes, and green and red onions.
2. To prepare the dressing, combine the bottled dressing, cilantro, lime juice, garlic, cumin, Tabasco, and salt in a jar. Secure the lid and shake vigorously to thoroughly blend. Pour all of the dressing over the corn mixture, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
3. To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired.
Creamy Kidney Bean Salad
Marilee Mersereau, Manteno, Illinois
Serves 8
“I love to cook and created this recipe after my husband and I had a similar salad while dining at a restaurant. I’ve served it at many birthday parties, picnics, and family get-togethers.”
½ cup sour cream
1/3 cup mayonnaise
¼ cup ketchup
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Tabasco sauce
Two 15-ounce cans red kidney beans, rinsed and drained
1 cup finely chopped green onions (green parts only)
2 medium celery stalks, chopped
1. Combine the sour cream, mayonnaise, ketchup, sugar, salt, pepper, and Tabasco in a medium bowl; mix until smooth.
2. Add the kidney beans, green onions, and celery; stir until blended. Cover with plastic wrap and refrigerate for 4 hours to allow the flavors to blend.
Easy Coleslaw
Waneta Stephens, Mount Pulaski, Illinois
Serves 8
“I have never taken this slaw anywhere that someone didn’t want the recipe. The crowning glory was when the VFW asked me to make it for their ham and bean supper. My husband cut the cabbage and I made the dressing for two hundred servings. People bought the slaw that was left over!”
DRESSING
1 cup sugar
½ cup white vinegar
1 teaspoon prepared mustard
SLAW
4 cups chopped cabbage
4 medium celery stalks, sliced
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
2 tablespoons salt
1. To prepare the dressing, combine the sugar, white vinegar, and the prepared mustard in a medium saucepan. Add ½ cup water and cook over medium-high heat until the sugar and mustard are dissolved. Remove from the heat and let stand for 1 hour.
2. To prepare the slaw, combine the cabbage, celery, bell peppers, salt, and 2 cups ice water in a large bowl; mix well. Cover with plastic wrap and refrigerate for 1 hour.
3. Drain the slaw mixture, squeezing out any excess liquid. Return to the bowl and add the dressing. Cover with plastic wrap and refrigerate for at least 2 hours before serving. The slaw will keep in the refrigerator for 6 to 8 weeks in an airtight container.
Buttermilk Coleslaw
Mary Jaskolka, Hot Springs, Arkansas
Serves 8
“I’m from New Orleans, a Hurricane Katrina evacuee, now living in Arkansas. My new neighbors at the apartment complex here in Hot Springs love this slaw.”
1 cup raisins
¼ cup orange juice
3 tablespoons fresh lemon juice
1 to 2 tablespoons sugar or pourable sugar substitute, such as Splenda
1 cup buttermilk
½ cup mayonnaise
One 16-ounce package shredded coleslaw mix
Salt and pepper
1. Combine the raisins, orange juice, lemon juice, and sugar in a large bowl; stir to blend. Let stand for 5 minutes to slightly soften the raisins.
2. Add the buttermilk and mayonnaise and stir with a fork until well blended. Add the coleslaw mix and toss until well blended. Cover with plastic wrap and refrigerate for 2 hours before serving. Season